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A herb, nut and seed mixture that is commonly served Middle Eastern countries such as India. Pan Masala is most often considered to be an item to aid digestion or used as a breath freshener for use after consuming highly spicy meals.

A safety covering mitten to fit around the steel handle of cast iron or similar pans and griddles that are used for stovetop, oven, or open flame cooking.

Typically made of cast iron but also available in other materials, this pan is built for the purpose of making individual servings of scones or cornbread.

A muffin tin that has shallow cups that are approximately 1/2" deep. If you prefer the crusty top of the muffin, this pan will produce basically just the top of the muffin.

A medium depth skillet or pan, which has straight or rounded sides, a long handle, and a cover. It is generally made of a metal with a thick ground base that allows temperature changes to occur rapidly as the level of the heat applied to it is either increased or decreased.

A method of cooking that involves that use a heavy pan containing a small amount of fat that is used for cooking foods over moderate heat The fat which helps to prevent the fried food from sticking to the pan, is heated until it is very hot before food is added to the pan.

Due to the difficulty in cleaning grill pans that contain ridges after they have been used for cooking, a custom formed cleaning utensil has been designed, referred to as a grill scrubber or grill sponge.

A type of bread that has been a Latin American staple for centuries. Pan Cubano is prepared using bread flour or all-purpose flour and a starter is used as a leaven.

A pan-fried or broiled, flour tortilla, which is filled with cheese and a combination of ingredients that may include meat, beans, salsa, black olives, peppers, tomatoes, lettuce, or other vegetables.

A sauce made from the juices left after pan-frying or sautéing food. It is served along with the food that was fried or sautéed.

A cooking utensil designed specifically for making the Danish pancake ball known as an aebleskiver, ebleskiver or apple dumpling.

A steak patty made of ground beef, which is combined with minced onions and a mixture of seasonings....

The process of quickly browning the surface of food by exposing it to extremely high heat. Food is most often seared in a small quantity of oil and is then cooked to the appropriate doneness using another cooking method such as roasting, grilling, or braising.

A lamb leg steak comes from the center of the leg. It is identifiable by the crosscut section of round leg bone within the meat.

A boneless beefsteak cut from the top loin muscle from the short loin, which is the most tender portion of the beef.

A boneless beefsteak cut from the top loin muscle of the short loin. Boneless top loin steaks are tender and flavorful and are best prepared using grilling, broiling, sautéing, or pan-frying cooking methods.

A commercial cooking spray that dispenses a very fine mist of vegetable oil and lecithin to coat unheated pans when preparing them for grilling, sautéing, broiling, roasting or baking.

A commercial sprayer that dispenses a very fine mist of extra-virgin olive oil to coat unheated pans to prepare them for grilling, sautéing, broiling, roasting or baking.

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 boneless beefsteak cut from the top butt muscle (near the hip) of the sirloin just ahead of the round.