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A hot or cold food dish, most often associated with rich, whipped ingredients that provide an airy texture to the dish being prepared.

A kitchen utensil used to make a hot or cold mousse. It is a circular shaped stainless steel or aluminum ring that is used to hold the rich, whipped ingredients that provide an airy texture to the dish being prepared.

The term used to describe the foam that forms after a sparkling wine or champagne has been poured out of the bottle.

A French term most often used in reference to a square or rectangular-shaped serving of food. The term "pavé" translates into a word that means "cobblestone" or a similar square and rectangular-shaped item.

A thin fan-shaped wafer that has a slightly sweet flavor. It is baked on a special iron, which is much like a waffle iron.

French in origin, this term refers to meat that has been rolled into a circular shape and filled with a stuffing of ingredients that enhance the flavor of the meat being prepared.

A food base that consists of gelatin, the jelly-like substance contained in beef, veal, chicken, or fish stock.

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

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

A kitchen tool that is used to hold specific amounts of cookie dough so that it can be manually or electrically extruded from this tool onto a baking sheet or pan to create a desired cookie shape.

A thickening agent and food item made from pigskins or from beef bones, cartilage, and tendons. It is then processed into an unflavored, transparent protein powder and sold in a powder form, as granules, or as thin sheets which may be referred to as "leaves.