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Sometimes referred to as cooking en papillote, a French term meaning in paper, this technique involves the placing of food into a parchment cooking paper or a foil packet, sealing it, and then cooking the contents.

A French term meaning in paper which is used to describe the technique of placing food into a parchment cooking paper or a foil packet, sealing it, and then cooking the contents.

A silicon-based paper, commonly referred to as silicon paper, that is used as a lining between metal surfaces and prepared foods so that the foods do not stick to baking sheets, pie tins, muffin tins, baking dishes, and other surfaces after baking.

Flexible and paper-like with a stiff consistency, this cooking tool is used to flavor foods that are being grilled.

Made from various paper-based materials, paper plates are manufactured to be used for casual dinners, picnics, and any events where the plate is to be discarded.

A lightweight paper material that has been coated lightly with a wax substance on both sides of the paper.

A common utensil that has been used since early times as a cleaning, prepartion and utility tool for many ocassions associated with food.

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.

The process of "dry" cooking food totally covered in hot cooking fat or oil. This process produces evenly cooked food with a golden, crisp surface on the outside.

Round, fairly large and quite durable, this paper mold serves as a baking container for making Panettone or Brioche breads.

A very thin edible paper made from rice flour and water, which are semi-transparent and very brittle.

A French dish that is made with meat, poultry, or fish that is boned and stuffed, similar to a ballotine, and then cooked, but served cold instead of warm.

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.

A snack that is produced by oven baking slices of pepperoni. Typically, a stick of Pepperoni that may be from 1 to 2 inches in diameter is used for making Pepperoni Crisps.

Another name given to cilantro because of its popularity in Asian cooking. Chinese parsley is as commonly used in China as regular parsley is used elsewhere.

A small leafed herb that is very popular in French cooking. It has a strong, somewhat minty flavor and is available in fresh or dried form.

A small green vegetable pods, elongated in shape, that contains numerous seeds, which release a sticky substance when cooked.

Many different types of food items are placed into this category that may be provided by being taken directly from a growing plant or may be a processed as a food item specifically for the purpose of being wrapped around food.

A wooden board used to hold food while it is being grilled, that serves to provide a moist and somewhat smoky flavor to the food as well as preserving the nutrients within the food.

A type of cookware constructed of a soft, heavy metal material known as Cast Iron, which is an excellent material for cooking foods.