Consumer-grade aluminum foil typically measures 12 inches wide and 25, 50, 75 (most common), or 200 feet long, and 0.00063 inches thick. Commercial aluminum foil is usually 18 inches wide and spans 500 or even 1,000 feet long, with a thickness of about 0.00095 inches.

Standard saucepan sizes include 1, 2, 3, and 4 quarts, with some versions measuring 5 quarts and larger. Depending on the brand, you can find 1.5, 2.5, and 3.5-quart saucepan models.

A typical ice cube tray holding 12 to 16 ice cubes will measure around 11 inches long, 4.5 inches wide, and 1.5 inches tall. Each compartment will hold anywhere from 0.5 to 1 fluid ounce of water.

The most popular dish color options are white, black, red, blue, green, and yellow. However, there is no “right” or “wrong” color since your personal preference is a key factor in choosing which dish color to go with.

Bundt pans are notoriously difficult to keep clean because of their intricate shapes. When remnants of the cake mixture get burnt on to the pan this adds an extra layer of difficulty, but it’s essential that bundt pans are clean when you bake with them because a dirty pan can cause the cake batter to stick to the sides. You might be tempted to scrub a burnt bundt pan to get it clean, but in doing this you run the risk of scrubbing away the non-stick layer on the pan, which would also cause issues.

The good news is that charcuterie boards can be prepared several days in advance, as long as they are stored properly in the refrigerator. Once served, a charcuterie board will last for two hours before it needs to be put back in the refrigerator. And as for the board itself; charcuterie boards can last for several decades if they are well looked after.

Here we look at a wide range of both sweet and savory recipes that can be cooked in a brownie pan, so you can get the most use out of this specialist piece of baking equipment.

Ramekins intended for use in the oven or under the broiler will typically reach temperatures of between 450 and 500°F, but this will depend on the material the ramekin is made from, and the quality of the produce. Some ramekins made from more robust materials can withstand intensely hot temperatures of up to 900°F. 

To remove stains from your charcuterie board, baking soda will be your best friend. This store cupboard staple can remove both stains and odors, and can be paired with lemon juice or vinegar for more persistent problems.

There are a number of items you probably already have in the kitchen that can double up as a charcuterie board. A wooden chopping board makes a great alternative charcuterie board, or you could use a cheese board or some large plates. If you have a butcher’s block or kitchen island, you could even serve the charcuterie foods directly on the kitchen countertop, beside a stack of plates so that guests can help themselves.

If you’re stocking up your kitchen cabinets with baking dishes then you may have come across the terms ramekin, cocotte, and souffle cup. Unless you’re an experienced chef, you may be unaware of the differences between these types of baking dishes, and what they are used for. Here we investigate what differentiates ramekins from cocottes and souffle cups, helping you to decide if you need any of these items, and which will be best suited for your own cooking style.

These pans have a number of similarities but also some key differences. They can be used interchangeably in some circumstances, though not all. Here we look at the ways to identify these types of pans and discuss which types of baking they are best utilized for.