A pastry bag, also called a piping bag, is a cone-shaped bag fitted with a nozzle, used for piping soft foods with precision and decoration. Traditionally made of canvas or linen, modern versions are disposable plastic or silicone-lined fabric, filled with mixtures such as whipped cream, buttercream, choux paste, mashed potato, or meringue. Changing the nozzle tip varies the effect: plain round tips pipe éclairs and dots, star tips create rosettes and borders, and specialised tips form leaves, ruffles, and basket weaves. Technique matters as much as equipment: filling only half full, twisting the top closed, and applying steady, even pressure with the guiding hand. Beyond decoration, pastry bags portion doughs and batters hygienically and efficiently in professional kitchens, making them indispensable from patisserie to plated desserts.