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Egg-white foam: why a clean bowl matters
Whipping egg whites creates a protein structure around air bubbles.
Published22 Oct 2026
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Food
Folding in foam: why the bowl matters
When folding whipped egg whites or another foam into a mixture, the aim is to distribute the ingredients without unnecessarily losing the air.
Published22 Oct 2026
Food
Reverse creaming: adding butter to the dry ingredients
Reverse creaming mixes softened butter into the dry ingredients before adding the specified liquids and eggs.
Published22 Oct 2026
Food
Creaming butter and sugar: incorporating air
Creaming butter and sugar incorporates small air bubbles with the help of the sugar crystals.
Published22 Oct 2026
Food
Blind baking: preparing a pie crust before adding the filling
Blind baking means baking a pie or tart crust without its filling.
Published22 Oct 2026
Food
Tangzhong: pre-cooked portion of flour
Tangzhong involves heating a portion of a recipe’s flour and liquid into a thick paste, then incorporating it into the remaining dough.
Published22 Oct 2026
Food
Baker’s percentages: flour is the 100% reference
Baker’s percentages express each ingredient relative to the flour mass, which is defined as 100%.
Published22 Oct 2026
Food
Autolyse: resting flour and water before kneading
An autolyse is a rest after mixing flour and water, before the main kneading stage.
Published22 Oct 2026
Architecture
Stari Ras and Sopoćani: various monuments in a common historical area
Fortresses, churches and monasteries show more than one public function.
Published22 Oct 2026
Architecture
Kotor: the port city is part of a wider natural area
The marine environment and cultural monuments are considered together.
Published22 Oct 2026
Architecture
Porec: the basilica is part of an episcopal complex
The atrium, baptistery and palace explain functions beyond the main hall.
Published22 Oct 2026
Architecture
Sibenik: the stone as a structure, not just a lining
The cathedral combines Gothic and Renaissance solutions in stone construction.
Published22 Oct 2026