First our kitchens were rocked by all-silicone bakeware, brilliantly stick-resistant and colorful but floppy. Then came another generation of silicone pans, thicker and sturdier yet failing to conduct heat as…
We’ve liked the Doughmakers line of shiny aluminum pans for cookies, cakes, and pies since they came out several years ago, and now they’ve added muffin pans. The 12-cup standard…
Drawing on its 60-year history as a training ground for chefs, the Culinary Institute of America has come out with a line of cookware and bakeware designed by its teaching…
JAZ Innovations has recently introduced the Cool Touch oven rack guard. Made of the same heat- and flame-resistant fiber used in the protective clothing for firefighters, the padded fabric strips wrap around…
Baking peels can be intimidating to use, but here’s a version that makes moving all types of dough easier. Called the Super Peel, it combines a baker’s peel with a…
If you bake lots of cookies, a couple of nonstick silicone baking liners are handy to have because they’re reusable and they reduce the need for parchment. Often referred to…
When pre-baking a pie shell, instead of lining the unbaked pie with pie weights, beans or rice (which can often make a mess) I just line the unbaked pie shell…
I use my clay baker quite often but found when I pulled it out of the cupboard that it often had mold in it, because the porous clay holds on…
Thin or thick, crisp or chewy—it's all in how you treat the dough
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