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A very thin edible paper made from rice flour and water, which are semi-transparent and very brittle.

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.

A lightweight paper material that has been coated lightly with a wax substance on both sides of the paper.

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.

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.

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.

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

An Asian noodle wrapper that is paper thin, used to wrap meat, vegetables and other fillings, which are then deep-fried in the wrapper.

A Chinese appetizer that began as a traditional food served to celebrate the arrival of the Chinese New Year, which occurs during the spring season.

A deep-fried Chinese pastry of flour and eggs that contains a variety of ingredients, such as minced vegetables, meat, herbs, and spices that are wrapped inside the pastry and served as an appetizer.

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 meat product generally consisting of pork, but also made of beef, veal, lamb, poultry, or a combination of several of these meats.

A long, cylindrical variety of squash, native to Asia, that is generally harvested when it is between 1 to 2 feet in length, but can be grown as long as 8 to 10 feet.

A group of flowering plants that are most often used to garnish or enhance the appearance and flavor of various foods.

A mixture of herbs, either fresh or dried, that are placed into savory foods as they cook to enhance the flavor of the foods being prepared.

A highly prized and rare mushroom (fungus), that grows underground near the roots of trees. Most varieties of truffles that are considered edible are found 2 to 3 inches below the surface of the ground, but can be found as deep as 10 to 15 inches down.

A root vegetable, native to the Mediterranean that closely resembles a parsnip, but has a pale white color rather than creamy yellow.

An Asian root plant, also known as "Wasabia japonica" that grows both in fields or adjacent to water in cooler climates.