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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.

Parchment cones are used for decorating with small amounts of frosting. They are used to apply lettering, small designs, and for touching up areas.

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.

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.

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

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.

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.

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.

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.

A baked dish originating in Italy, which consists of a flat, round, crispy leavened dough covered with a layer of sauce and a layer of one or more toppings, such as meat, seafood, vegetables, and fruit, which is often topped with a layer of cheese.

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.