1822, from French bain-marie, from Medieval Latin balneum Mariae, literally "bath of Mary." According to French sources, perhaps so called for the gentleness of its heating. Middle English h [..]

Pronounce it: bah-marie Consists of placing a container (pan, bowl, soufflé dish, etc) of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked [..]

(bahn mah-REE) – (1) A hot water bath that is used to keep food warm on the top of a stove.  It is also to cook custards and baked eggs in the oven without curdling or cracking and also used to hold s [..]

A hot water bath – Used to keep food warm on top of the stove. It’s purpose is to keep sauces and such from separating.Also a hot water bath used when cooking custards or eggs in the oven to keep them [..]

A roasting pan or baking dish partially filled with water to allow food to cook more slowly and be protected from direct high heat. Used for custards and terrines.

A kitchen utensil used to keep prepared food at a constant temperature, ready for service. Basically, it is two spherical metal containers, one larger than the other. Water is placed in the larger of [..]

(n) a large pan that is filled with hot water; smaller pans containing food can be set in the larger pan to keep food warm or to cook food slowly

A double boiler. A steam heated apparatus used in distillation. Literally “Mary’s Bath”, it was named for the ancient (possibly mythical) alchemist, Mary the Jewess.

The French term for the cooking technique we call a water bath . It consists of placing a container (baking pan, bowl, soufflé dish, etc.) of food in a large, shallow pan of warm water, which surround [..]

A bain-marie is a water bath used to control the temperature when baking custards and cheesecakes.

The French term for the cooking technique we call a water bath . It consists of placing a container (baking pan, bowl, soufflé dish, etc.) of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate [..]

A water bath or double boiler that comprises of 2 utensils: a smaller one placed inside a larger one with a liquid (usually water) in between. It may be used for cooking custards, whipping mousses, me [..]

  a container or serving area that keeps food hot.  

(cooking) In cooking, a large pan containing hot water, into which other smaller pans are set in order to cook food slowly, or to keep food warm.