Baking season is upon us! From now until the end of the year we are officially in the high season for baking (as well as entertaining and other forms of cooking).  To celebrate baking season, today we have some quick and fun Language of the Kitchen definitions from cookbook authors Jennie Schacht and Judith Sutton.  Jennie and Judith both have wonderful baking cookbooks well worth checking out for the holiday baking season!  Jennie Schacht is the co-author of the Wine Lover's Dessert Cookbook which pairs wines with wonderful dessert recipes.  Judith Sutton is the author of Sweet Gratitude a great collection of ultimate baking gifts that are also perfect holiday gifts and treats.  And now for their baking definitions:

Cake Flour by Jennie Schacht

Also called pastry flour, cake flour has a finer texture and less protein than all-purpose flour. It is used to make cakes and pastries with a light, tender crumb. In a pinch, you can substitute one cup minus 2 tablespoons all-purpose flour for one cup of cake flour. However, the result may not have quite the same texture.

Fold by Jennie Schacht

Fold is to mix together ingredients, generally lightly or delicately, without crushing or deflating them. To fold whipped egg whites into a batter, for example, gently whisk one-quarter to one-third of the whites into the heavier batter to lighten it, then scrape the remaining whites over the lightened batter. Combine the two by plunging a large rubber spatula into the center of the whites, going down to the bottom of the bowl and then scraping it up along the edge of the bowl and over the top to gently move the batter over the whites. Continue to work your way around, working rather swiftly (again to keep the whites from deflating) and turning the bowl each time, until the mixture is well integrated. With egg whites, you will generally want to leave them a bit streaky.  This technique is also useful for adding berries or other delicate ingredients into a batter, typically at the end.

Ganache by Judith Sutton

Ganache --the name is French-- is a mixture of chocolate and cream (some versions also include butter) that can be used in a variety of delectable ways. The cream is heated and poured over the finely chopped chocolate (usually bittersweet or semisweet, but milk chocolate and white chocolate can also be used), then the two are gently blended together until the chocolate is melted and the mixture is shiny and smooth. Less traditionally, ganache can be made in a food processor. A thick ganache, with more chocolate than cream - sometimes twice as much chocolate as cream - is used to make the centers of classic chocolate truffles. Ganaches made with a higher proportion of cream can be used as frostings or fillings. While still warm, ganache can be used as a glaze. And chilled ganache can be whipped, lightening its texture, for a melt-in-your-mouth tart or cake filling.

To see more definitions or to add your own check out the Language of the Kitchen glossary.