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A large wooden board used to mix and knead various types of dough, such as bread, pasta and pastry. It provides a good work surface that is convenient to use and easy to clean.

A small round or flat shaped brush made with nylon, silicone or sterilized natural bristles. This type of brush is used to apply glazes to breads, pastries, cookies, meats, and poultry before or after baking.

A 1" to 1-1/2" wide, small brush made with nylon or sterilized natural bristles. The brush is used to apply glazing to breads, pastries or cookies before or after baking.

A cone shaped bag that has a small opening on one end and a large opening on the opposite end. The small opening is the decorating end that generally has different tips that can be interchanged to create different decorative shapes.

A large, flat type of roll prepared with a rich, flaky pastry of sweet, yeast-leavened dough. The roll is often filled with fruit, preserves, nuts, or cheese and is a popular breakfast item.

A baked shell, made from a dough or batter, which is formed into the shape of a short and somewhat wide cup in order to hold prepared foods for serving.

A kitchen tool that is used to close and secure the sides of various foods that will have filling on the inside and dough on the outside.

A Mexican fried pastry originating in regions of northern Mexico and the southwestern U.S. Sopapilla, which is considered to be a quick bread in some recipes and a pastry in others, is deep fried to create a puffed up, crispy outer texture that is airy and open on the inside.

A French filling for pastries that consists of an egg custard made with flour and flavorings. Also known as pastry cream, this filling is used for cakes, tarts, cream puffs, and éclairs.

A variety of different types of hardwood rolling pins that have ribbed grooves manufactured into the rolling pin shaft.

A process of cooking pie crusts and pastry shells before adding the fillings, sometimes referred to as "baking empty" or "cooking empty." Some pie fillings, quiche ingredients, or other similar added foods may not take as much time to cook as the crust or as the pie or a tart, so the crust is baked before the filling is added to give the crust an even consistency and a golden brown appearance.