Bakeware
From casserole dishes to sheet pans and pie plates, this bakeware will set you up for success, no matter what you're putting in the oven.
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What’s the Difference Between Glass and Metal Baking Pans?
All of the Tools You Need to Make Really Great Baguettes at Home
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We Tested 11 Different Bundt Pans—Three Won Top Marks
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Baking Steels vs. Stones: Which One Should You Buy?
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We Reviewed 3 Cast Iron Bread Ovens and Recommend All of Them
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All of the Gear You Need to Make Your Own Gingerbread House
Explore Bakeware
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Sheet Pans Aren't Cookie Sheets: A Baking Sheet Explainer
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We Tested 11 Nonstick Sheet Pans to Find the Best Ones
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The Pit Boss Cast Iron Roaster Is My Go-To Combo Cooker for Sourdough Bread
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We Baked Loads of Pies to Find the Best Pie Pans
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I Was a Professional Baker—This Is My Favorite Bench Scraper
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After Testing 7 Half Sheet Baking Pans, We Found 2 Solid Picks
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The Best Kitchen Rulers To Have On Hand
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Do You Need the Le Creuset Bread Oven?
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How to Choose the Right Pie Pan (Hint: Cheaper Is Better)
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The Essential Baking Tools You Should Have at Home, According to a Pastry Chef
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The Best Bread-Making Tools, According to Our Experts
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This Is Our Favorite Pan for Sheet Cakes, Brownies, and Bars
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I've Baked Thousands of Cakes—This is My Favorite Cake Pan
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How Silicone Baking Mats Are Ruining Your Cookies
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For the Most Jaw-Dropping, Stupid-Tall Cheesecakes, You Need This Pan
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We Tested 9 Casserole Dishes—Here Are the Best Ones
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How to Use a Bundt Pan
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We Tested 14 Muffin Pans to Find the Best Ones
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We Tested 10 Pizza Peels—Four Slung Perfect Pies
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Why a Danish Dough Whisk Is My Go-To Baking Tool
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The Essential Tools for Homemade Pizza
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Bake Better Bread With the Fourneau Oven
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12 Things You Can Do with Silicone Muffin Cups (Besides Bake Muffins)
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Why I Love the Baking Steel Griddle
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The Pizza Lab: We Test KettlePizza and Baking Steel's New Joint Pizza Oven
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Essential Equipment for Making Cannoli at Home
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Essential Pie-Making Equipment
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The Pizza Lab: We Test The Mighty Pizza Oven and The Kalamazoo Pizza Oven
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The Best Surface For Baking Pizza: Finale
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Home Slice: All-Edge Sicilian Pan Pizza (with a Nod to Detroit)
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Early Word On Baking Steel: It Works
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Baking Sheets and Cooling Racks Belong in Every Kitchen
The Best Surface For Baking Pizza, Part 2: Aluminum Pan
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How to Make Great Pizza in an Outdoor Pizza Oven
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The Science Behind Vegan Meringues
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How to Ferment Sourdough Properly
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Types of Flour: A Guide
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What's the Difference Between Instant, Active, and Fast-Acting Dry Yeasts?
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The Science of Sourdough Starters
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What Is Gluten? The Science Behind Great Dough
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What to Do With Leftover Vanilla Bean Pods
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The Quickest Way to Soften Brown Sugar
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The Best and Most Accurate Way to Measure Wet and Dry Ingredients for Baking
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Every Kitchen Needs a Bowl Scraper
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How to Make a Paper Piping Bag
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How to Knead, Fold, and Shape Sourdough Bread
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The Best Flour for Sourdough Starters: An Investigation
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Can't Find Bread Flour? Vital Wheat Gluten Can Help
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The Best Way to Refrigerate or Freeze (Most) Cookie Doughs
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Breadmaking 101: All About Proofing and Fermentation
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The Difference Between Blackstrap Molasses and True Molasses
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Breadmaking 101: How to Troubleshoot Bad Bread
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What's the Difference Between Dutch Process and Natural Cocoa Powder?
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The Science of Baking Bread (and How to Do It Right)
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The Pizza Lab: On Flour Types, Foams, and Dough
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The Serious Eats Field Guide to Chinese Pastries
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Meet the Umami Bomb of Dessert: Malted Milk Powder
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A Guide to Cake Frosting