In the oven-heated, wide-panned bain-marie, the water usually reaches half to two-thirds the way up the food vessel sitting in the baking pan. As far as food containers go, cheesecakes and whole ...

The French call this cooking technique "au bain marie." The name bain marie originated in the 14th century, when it denoted a utensil first used in alchemy.

In a medium bowl, warm the chocolate, butter, salt and extract together over a bain-marie (pan of barely simmering water), whisking until the chocolate is just melted.

--An employee's beverage container with a flip-open lid observed inside the sandwich bain-marie.

The custard can be baked 2 ways – in a bain-marie (a water bath) or dry, as in the dish containing the custard is simply placed on a sheet pan and baked. The difference is in the texture and ...