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Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top.

A type of bakeware that is used to make the traditional French food known as a Gratiné or Gratin, which is prepared with a brown crispy crust over the surface of the food.

Refers to a food that is prepared so that when it is cooked it has a brown, crusty surface. The term also refers to the cooking process used to achieve this effect.

A French term that refers to the process of browning foods, such as a casserole or various potato and vegetable dishes, under a broiler oven, a hot oven or a cooking torch to produce a brown crust.

A chilled dessert custard that is rich in flavor and creamy in texture. The dessert is removed from the refrigerator and topped with sugar that is then heated under a broiler or with a small flame cooking torch to affect only the surface.