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A designation that is used by manufacturers to label a variety of kitchen cookware in order to indicate that the cookware can be safely placed in a microwave as food is being heated or cooked.

A small electrical oven that uses microwaves to produce heat in food. Foods cook in less time than a conventional oven so traditional recipes must have cooking times adjusted.

Made to improve the flavor of baked potatoes, this kitchen utensil is a unique tool for microwave baking.

This kitchen appliance or piece of kitchenware may be any utensil that is used to pop kernels of corn on a stovetop, in a microwave or over an open fire.

An enclosed compartment, which may be a simple baking container such as a Dutch oven, or a self-contained unit with heating elements that are used for baking, roasting, broiling and heating.

A plastic bag used for steam cooking food in the microwave. These sealable bags have special slits cut into them to allow venting during the steaming process.

A snack that is produced by oven baking slices of pepperoni. Typically, a stick of Pepperoni that may be from 1 to 2 inches in diameter is used for making Pepperoni Crisps.

A rich French custard that is traditionally served in small cups, such as ramekins or other similar baking vessels that can be placed in an oven or microwave, and served chilled.

Silicone bakeware is a fairly new product that is used for baking molds. It is made of a flexible and bendable silicone material that can be used in the oven, microwave, and freezer.

A kitchen tool that enables eggs to be easily cooked when poaching is desired. There are a variety of different utensils for this purpose, such as individual metal cups, groups of connected cups, poaching spoons, microwavable poaching cups, poaching pans with poaching cups, and electric egg poachers.

To pierce small holes in the surface of a food. This process is used for several purposes: to prevent pastry shells from shrinking and rising; to prevent food, such as potatoes, from exploding when cooked in the microwave; to allow fat to be released from foods as they are cooking.

A special variety of dried corn that contains a high moisture content. About 14% of the composition of the kernel is water, which creates steam when the kernel is heated.

Typically, it is a any unsalted butter that has been heated to remove the milk solids. Butter is clarified by placing it in a bowl and melting it over low heat or in a microwave.

The skin of a pig that is deep-fried in lard to make light, crunchy chips. The chips are high in protein and contain no carbohydrates.

An egg cooked in water that is heated to a temperature slightly below the boiling point. There are several methods to poach eggs.

A winter squash that has a long, pear-shape covered with a smooth tan skin that surrounds a golden-orange, somewhat fiberous flesh.

A lightweight clear material produced in very thin thicknesses that can be used for covering foods being stored or prepared.

A sausage that is made with ground pork and beef or all ground beef, that is mixed with potatoes, onions, and only a few seasonings.

Most varieties of squash are placed into two categories: summer and winter squash. Winter squash varieties have hard skins and firmer, denser flesh than summer squash varieties.

A cooking utensil that creates pressurized steam to cook foods. A traditional pressure cooker consists of a steel pot with an aluminum base, a locking lid containing an airtight seal, and a removable safety valve (on older models) that attaches to the lid or a built-in value with easy to read pressure markings (newer models).