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A type of pan used for baking muffins. The pan typically will have 6 or 12 individual round pockets or holders connected to the tin and formed in the shape of a muffin.

1. The process of pressing a decorative pattern in the top edge of a pie crust before it is baked. A pattern pressed into the piecrust edge is referred to as a fluted edge.

Using a knife, blade or scissor to make cuts in the surface of risen bread dough before it is baked....

A Mexican cheese originating in the Oaxaca region of Mexico that is made from cow's milk. It is a good melting cheese that retains its shape becoming soft and stringy when baked, roasted or grilled.

A food product produced from poultry that is used as both an ingredient and a main dish for baked foods.

The substance found inside the hollow center of the leg bones of cattle, which can be poached or baked.

A chewy roll that is doughnut shaped and is made from yeast dough that is boiled in water and then baked.

A traditional method used for mixing flour with other ingredients to form dough used for preparing bread or other baked goods.

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

A by-product of soybean oil, this high protein food substitute is produced from a dough containing soy flour that has been processed to remove the fats contained in the soy substance.

Similar in appearance to a pumpkin, this variety of squash is a Kabocha winter squash that has a bright reddish-orange skin.

A condiment that may be a Chinese inspired pickled relish, which is often served on meats and breads or served as an Asian syrup condiment for baked goods.

A type of fork that is used for a many different cooking tasks when working with variety of different foods that are boiled, baked, cooked, stir-fried, or grilled.

A powder substance, not to be confused with malted milk powder, that is made from dried whole grains ground into a fine textured flour for use in making baked goods more nutritious and better tasting.

A speciality from the British city of Bath, the Bath Bun is a yeast dough bread, colored with saffron, baked with currants and dried fruits, and topped with a sugary coating made from crushed sugar lumps.

The French term used in reference to any type of food that is partially cooked, encased in a pastry shell and then baked before serving.

A hard cracker made from bread dough that is formed into a long circular stick shape. The dough, typically made with wheat flour, is baked throughout so the inside and outside are very crispy.

A frankfurter that is traditionally placed on a stick, coated with a corn-based batter (cornmeal or cornbread), and fried or baked to create a fun snack or meal.

Aioli,

A white, kidney-shaped bean with a mild flavor that is available dried or canned. It can be useful in baked bean dishes and soups.