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A lightweight metal-based material produced in very thin thicknesses that can be easily formed for cooking, wrapping, covering, or lining processes when preparing or storing foods....

Constructed of aluminum foil, this type of pan is used for a variety of foods and food chores such as pizza baking, bread baking, meat roasting, and numerous other cooking activities.

A utensil used to remove the foil covering from the spout of wine bottles. Often carried in the pockets of restaurant sommeliers, the Foil Cutter helps to ease the removal of the cork, enabling a slit to be cut into the foil as the Cutter is rotated around the bottle spout.

Lamb or pork ribs (the end of the loin) that are shaped into a circle and secured with string so that the exposed rib bones are positioned upward.

Refers to a special paper that is coated with a thin film of wax on both sides of the paper. It is used to wrap foods to preserve freshness and as a liner for various baking dishes.

Sweet corn that is prepared and eaten with the kernels remaining on the cob. Corn-on-the-cob is most often cooked using the boiling method in a large pot of water.

Any of a variety of cooking weights that can be used to keep a pie, tart, or pastry crust from bubbling up, curling and shrinking when blind baking the crust.

A rich cake that contains an assortment of candied fruits, nuts, and spices and is traditionally prepared and served during winter holidays.

A method of cooking using direct heat, which is much like grilling except that the heat source is over the food instead of under it.

A utensil or process to keep Brown Sugar from hardening. Brown Sugar easily becomes lumpy as the moisture is removed from the sugar and it dries.

A long shaft or thin rod inserted through pieces of meat and other foods to hold several pieces together while cooking over a grill or roasting over a fire.

The process of letting meat rest after cooking. Since meat continues to cook when removed from any heat source such as an oven, it has become referred to as Carryover Cooking or giving food a rest, a time during which the temperature of the meat increases 5 to 15ºF.

A type of corn that is often considered to be a vegetable rather than a grain because it is most often eaten fresh like a vegetable.

A long, thin straight shaft, typically made of metal, wood or natural materials, to be used to support and hold small chunks of meat and vegetables as they are grilled or roasted.

A wild game bird or domesticated bird (poultry) that evolved from the pheasant family of wildfowl. Wild turkey contains somewhat tougher and darker meat than the domesticated variety of turkey, which is raised to produce a greater quantity of white meat.

A group of sugars produced from sugar cane and categorized by the amount of refining that has occurred to process and purify the sugar.