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Small, individual sized ovenproof baking dishes made of porcelain, ceramic, pottery, or glass. They are used in cooking soufflés, custards and other sweet or savory dishes for individual size recipes.

A French term used to traditionally describe a sweet food made like a dessert similar to a custard or flan without a crust.

A minty green herb with a citrus aroma, which is used to add flavor to tea, vegetables, fruits, custards, seafood, fish, poultry, pasta, and rice.

A dessert made with a crust that is filled with a mixture of cream cheese, sugar, and other flavorings into a custard-like filling.

A layered dessert that began as a European confection, which was made in England. Sheets of sherry infused sponge cake, cut to fit in a round bowl, were spread with jam and a pastry cream or egg custard.

An old English food dish, initially prepared as a means to use up stale or left-over bread. Over the centuries, bread pudding has become an enjoyable main dish as well as a dessert dish.

A Greek pastry made from shredded phyllo dough and filled with walnuts. When served it is often topped with honey.

A traditional French puff pastry which is made in layers of crisp baked pasty separated by cream fillings.

Refers to foods that are sprinkled with sugar and placed under a broiler to caramelize the sugar, forming a hard brittle top.

A hot or cold food dish, most often associated with rich, whipped ingredients that provide an airy texture to the dish being prepared.

A thick, creamy filling used as a stuffing for cream puffs, éclairs, napoleons, and various pastries.

A mixture made with sugar, water, egg yolks, butter, cream from milk, lemon flavored concentrate, natural lemon flavors, and pectin that is thickened by slowly cooking the ingredients in a double boiler.

A big heart-shaped, oblong fruit that is dark green in color with short, soft spines. The juicy white flesh is embedded with black shiny seeds and has a flavor similar to pineapple and mangoes.

A salad herb that is a small, low growing, leafy green plant. It has an acidic, lemony and somewhat sour flavor which mixes well with other salad greens.

An Italian dessert made with a cream as a key ingredient, hence the translation of the words which mean "cooked cream." Although not all recipes for panna cotta actually require cooked cream, the traditional recipe makes a light, smooth, eggless custard, flavored with caramel, vanilla or cinnamon.

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.

Refers to a method of cooking in which food is cooked in a warm water bath. The food is placed in a pan that is then placed in another pan containing warm, simmering water.

A traditional kitchen utensil that consists of several circular mixing blades that rotate in unison as the utensil is manually hand cranked to mix or beat a variety of food ingredients.

A small puff pastry, commonly served as an appetizer or dessert, that is sliced in half to hold various fillings that could be sweet or meat or cheese-based.

A method of cooking in which food is prepared (cooked) by placing it in a bath of hot water. The food is initially placed into a pan which is then placed within another pan containing hot water.