Both terms mean cooking in oven at high temperature. Roasting involves cooking uncovered in oil or fat. Baking typically uses covered dishes or sauces. Roasting is more common for meats and vegetables
Choux is a two-cooked dough-batter made from flour, water, butter, and eggs. Unlike traditional batters, it's thick enough to hold shape but thin enough for piping. It puffs up hollow when baked, can be fried or poached
Japanese cheesecake is a light, fluffy confection without crust. Egg whites are beaten to soft peaks before incorporation. Less sweet than regular cheesecake. Can be served with liqueurs, fruit compotes, or berries
Buttermilk is a fermented milk without butter, containing 22% DVA calcium. Modern buttermilk is made through industrial fermentation at 69°F. Traditional buttermilk is leftover from butter churning, requiring 1 gallon cream. Commercial buttermilk is thicker, more acidic, and works better with baking soda
Frangipane is a velvety almond cream used in desserts and pastries. Made from butter, sugar, almond meal, egg, vanilla, and flour. Must be baked before use
Kulich is a sweet yeast-risen bread traditionally served at Easter. It's a cross between bread and cake with slightly sweet crumb. Traditionally contains raisins, nuts, and candied citrus rind. Requires 2-pound coffee can or kulich pan for baking