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Edge-lovers, rejoice

Fine Cooking Issue 84
By Kimberly Y. Masibay.  Photo: Scott Phillips
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When this unusual baking pan, designed for edge-lovers by 31-year-old inventor Matt Griffin, arrived in the mail, I couldn’t help wondering, Does anyone really need this? Shortly thereafter, at a brownie tasting in the Fine Cooking test kitchen, I noticed several FC staffers vying for the chewy edge pieces and suddenly I understood that, yes, some people really do need the Baker’s Edge pan.

When I tried this heavy-duty cast-aluminum pan, I discovered at least three good reasons to like it:

  • Chewy edges on every piece. The pan’s patented design guarantees that every piece will have at least two chewy edges.
  • Even cooking. The maze-like interior of the pan conducts heat effi ciently, so whatever you bake in it cooks more evenly than it does in a rectangular pan.
  • No recipe adaptation required. I baked a few batches of bar cookies, and it seems that recipes created for 9×13-inch pans will work in this pan, too, though the baking time may be a bit shorter or longer. The Baker’s Edge pan sells for $32.50 at BakersEdge.com.


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