These are some tips collected by The Elevated Kitchen to help you be better at baking at high altitude!

Everything you ever wanted to know about one of the planet’s favorite ingredients- chocolate! Read on and learn more.

Thickening agents perform valuable functions- they create a fuller body in sauces, fillings, and puddings. Read on and learn more.

Milk is composed of butterfat (which contains vitamin A), protein (which contains vitamin D), lactose (milk sugar), and minerals (calcium, phosphorus.) Read on and learn more.

Whether the leavening comes from air or chemical leaveners, controlling the amount of leavening present is crucial for successful high altitude baking. Read on and learn more.

Butter, shortening, or oil tenderize baked goods because fats keep the bonds from sticking together. Read on and learn more.

Carbohydrates provide mass by absorbing water. Read on and learn more.

Proteins provide structure. The two main structural components in baked goods are eggs and flour. Read on to learn more.

As altitude increases, the amount of air pressure decreases. Another way to think about it is that the air is less dense. Continue reading and learn more!

Do your recipe directions use words you’ve never heard of before? Just curious and looking to learn more about various methods? Use our definition charts to look them up!

This page includes definitions from P through Z.