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Any of a variety of cooking weights that can be used to keep a pie, tart, or pastry crust from bubbling up, curling and shrinking when blind baking the crust.

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.

The weight of the contents in a container without the container or any other packaging material.

1. To use a heavy object placed on top of a prepared food for the purpose of squeezing out excess fat or liquid, or to force a food to form to the contour of a mold.

The gauging of sugar concentration and/or ripeness of grapes.

A large cloth made from a heavier weight cotton material that is used for rolling out pastry dough with a rolling pin.

A member of the pumpkin family, this vegetable is a thick-skinned pumpkin-shaped squash that ranges in diameter from 8 to 12 inches with an average weight of 3 to 4 pounds.

A type of vegetable considered to be a pumpkin and squash heirloom variety that is often used as a decorative squash rather than an eating squash.