Search

A muffin tin that has shallow cups that are approximately 1/2" deep. If you prefer the crusty top of the muffin, this pan will produce basically just the top of the muffin.

A type of pan used for baking muffins. The pan typically will have 6 or 12 individual round pockets or holders connected to the tin and formed in the shape of a muffin.

A baking pan, rectangular in shape and deep walled, that is used to bake a single loaf of bread or various types of meat loaves.

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.

A baking pan or baking utensil as it may also be referred, specifically designed to hold popover batter so the popover, as it bakes, can rise up into a large, airy pastry-like shape.

A cooking vessel that is used to prepare the traditional Spanish rice dish, paella. The pan is a large diameter, shallow skillet-like pan that may be made from cast iron, enameled metal, or brushed aluminum.

A boneless beefsteak cut from the top loin muscle of the short loin. Boneless top loin steaks are tender and flavorful and are best prepared using grilling, broiling, sautéing, or pan-frying cooking methods.

A boneless beefsteak cut from the top butt muscle (near the hip) of the sirloin just ahead of the round.

A bone-in steak cut from the top loin section of the beef short loin. Top loin bone-in steaks are tender and flavorful and are much like a Porterhouse or T-bone, but with the tenderloin portion removed.

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 type of bakeware that is used to make the traditional French food known as a Gratiné or Gratin, which is prepared with a brown crispy crust over the surface of the food.

A somewhat small, round berry that is dark blue in color with a crowned opening at the opposite end of its stem.