Search

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.

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 powdered compound used in baking as a leavening agent. It consists of sodium bicarbonate (baking soda) and a starch, such as cornstarch.

Designed for a variety of different sized pans and baking sheets, the Silicone Baking Mat is made as a liner to keep baked goods from sticking to the surface of pans, cookie sheets and counters.

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.

The process of partially baking a pastry shell with no filling. The shell is baked with weight on it to prevent it from rising.

Made to improve the flavor of baked potatoes, this kitchen utensil is a unique tool for microwave baking.

A large, flat stone used for baking breads and pizza. It can be placed in an oven and preheated as the oven preheats.

A flat pan or sheet of metal that is used to bake products that are thick or stiff enough to stand on their own, such as cookies, freestanding breads, biscuits, pastries, and meringues.

A flat pan with straight sides that are ¾” or taller, which is used for baking food in the oven. There are many sizes and depths available, but the most common sizes is 9 x 13 x 2 inches.

A crisp Oriental radish that is large and oval-shaped with a very thin white skin covering a crisp and juicy white-colored inner flesh.

A mixture of flour, baking powder, salt and shortening that are combined to form a base for making breads, biscuits, and flat cakes.

A powder made of sodium bicarbonate that is used as a leavening agent for making a variety of baked goods.

A type of potato, such as a russet or white potato, that have brown skins and white flesh and are commonly used for baking, but can also be used for mashing, frying, broiling, or deep fat frying (French fries).

Stone bakeware is made from stone fired at a very high temperature. The firing of the stone produces a nonporous surface on the bakeware, which does not need glazing.

A narrow spatula that is built with a thin, flexible stainless steel blade. This spatula is used for frosting cakes and to spread toppings or mixtures smoothly over the food being prepared.

A round pan with scalloped edges that is used to form a soft tortilla into a tortilla shell to make taco salads, creative desserts or similar recipes.

Other than being a smaller version of a Tart pastry, this food item is basically the same as a Tart or Tarte in appearance.

1. A small, baked pastry that is round in shape with a shallow wall around the entire base. Typically a Tart is made with a pastry dough that is light and flaky or a shortcrust that is dense and crumbly.