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1. A hollow or open formed utensil used to give shape to the food substance place into the shaped Mold.

1. A small shaped mold, that may have short or high sides which taper slightly toward the bottom. The Timbale Mold may be round or oval and is often referred to as a tart or tartlett mold.

A type of baking mold specifically made for baking small diameter breads that will be served as appetizers.

Also known as a Matfer mold, this utensil is used for making a traditional Polish cake known as a Baba Cake.

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

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

Made from cast iron, this template enables the various pieces of a Gingerbread House to be formed from dough and baked so they can be assembled into the traditional Gingerbread House.

A kitchen utensil that can be used to make small oval servings of gelatin-based foods. The product most often associated with Gelatin Eggs and Molds is the Jell-o® brand of their egg Jigglers® which has been created so Jell-o® gelatin eggs can be prepared easily.

A metal utensil with sides that is used to hold and shape pancake batter while it is cooking. After the batter is prepared, it is poured into the mold that rests on the bottom of a grill or griddle.

Small circular or various shaped containers that hold sweet contents that are frozen so they take on the shape of the container.

An ovenproof dish with straight sides that is typically made of porcelain. This piece of bakeware which may be referred to as a "Soufflé Dish" is constructed with straight sides which helps the soufflé to rise upward as it bakes and expands above the sides of the dish.

A term used to describe both a piece of kitchenware referred to as a "mold" and a type of food dish that is made in the mold, which is typically made of earthenware or china.

A French dessert that consists of rich custard baked in a mold that has had the sides of the mold coated with caramel prior to baking.

To remove a food from its mold so that it maintains it's molded shape.

A cheese originating in the Cheshire area of England, which was traditionally a blue mold cheese. Although the blue mold variety is still made, the cheese is most often produced as a white cheese that is crumbly in texture and mildly flavored, often considered comparable to a white cheddar.

A type of aged cheese that features veins of edible blue and/or green mold throughout the cheese. The molds produce the characteristic sharp and tangy flavor of the cheese that has a texture ranging from creamy to crumbly.

A type of pan or mold with fluted sides that is used to form the base of the traditional French bread known as Brioche.

A traditional French dessert, referred as bombe glacee or bombe, made with ice cream or sherbet and a mixture of custard and fruit.

A rich dessert made from combining gelatin with an egg custard and then blending it with whipped cream.

A very rich, small European cake that is prepared with a rich yeast and butter dough flavored with rum.