Photo: Food chronicles, Flickr
Chances are they used one of the oldest tricks in the book: A Bain Marie, French for "Marie's Bath" and purportedly named after an early chemist. Essentially a sauna for your food, the water bath surrounds savory mousses, egg dishes and cheesecakes with steam, preventing them from drying out and their surfaces from cracking. Water can either be placed on a separate shelf, but you'll also see ramekins placed in a high-sided baking dish (as in the photo above) with the hot water poured right in, surrounding and insulating the contents.

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