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1. A hollow or open formed utensil used to give shape to the food substance place into the shaped Mold.

1. A small shaped mold, that may have short or high sides which taper slightly toward the bottom. The Timbale Mold may be round or oval and is often referred to as a tart or tartlett mold.

A type of baking mold specifically made for baking small diameter breads that will be served as appetizers.

Small metal containers that are used for preparing and baking individual servings of food within a pastry.

Also known as a Matfer mold, this utensil is used for making a traditional Polish cake known as a Baba Cake.

A term used to describe both a piece of kitchenware referred to as a "mold" and a type of food dish that is made in the mold, which is typically made of earthenware or china.

Made from cast iron, this template enables the various pieces of a Gingerbread House to be formed from dough and baked so they can be assembled into the traditional Gingerbread House.

Round, fairly large and quite durable, this paper mold serves as a baking container for making Panettone or Brioche breads.

A metal utensil with sides that is used to hold and shape pancake batter while it is cooking. After the batter is prepared, it is poured into the mold that rests on the bottom of a grill or griddle.

A traditional French dessert, referred as bombe glacee or bombe, made with ice cream or sherbet and a mixture of custard and fruit.

A type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.

A type of cheese most often made from cow's milk that is French in origin and has a soft, creamy texture, a creamy white color, and a thin white rind that is edible.

A kitchen utensil that can be used to make small oval servings of gelatin-based foods. The product most often associated with Gelatin Eggs and Molds is the Jell-o® brand of their egg Jigglers® which has been created so Jell-o® gelatin eggs can be prepared easily.

A kitchen utensil used to make a hot or cold mousse. It is a circular shaped stainless steel or aluminum ring that is used to hold the rich, whipped ingredients that provide an airy texture to the dish being prepared.

A type of pan or mold with fluted sides that is used to form the base of the traditional French bread known as Brioche.

A French dessert that consists of rich custard baked in a mold that has had the sides of the mold coated with caramel prior to baking.

A cheese that is French in origin, which is also made in other European countries and the United States.

An English blue cheese, which is made from the whole milk of cows and aged from several months to five months and longer.

An ovenproof dish with straight sides that is typically made of porcelain. This piece of bakeware which may be referred to as a "Soufflé Dish" is constructed with straight sides which helps the soufflé to rise upward as it bakes and expands above the sides of the dish.

A dairy product made from the curds of milk that have been separated from the whey. The curds form a firm substance that is aged to create added flavor.