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Sweet Talk: The lowdown on our favorite baking gear

Attention bakers: For whipping up delicious holiday treats, here’s the lowdown on some of our favorite new baking gear.

Fine Cooking Issue 82
Photos: Scott Phillips
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A new line of heavy-duty bakeware
In the market for some basic equipment? Check out Anolon’s new line of commercial-style bakeware, which includes rimmed sheet pans, muffin tins, cookie sheets, round and square cake pans, and more. They’re sturdy, reliable, and best of all, reasonably priced.

Anolon commercial bakeware, from $12 at PotsAndPans.com.

Goodbye cookie cutter clutter
We love to bake cookies at this time of year. What we don’t love is the scattered mess of cookie cutters in our kitchen drawers. So when we recently discovered Cuisipro’s new cutters, we were so glad: They snap together neatly and compactly, keeping us just a little more organized. Though made of plastic, they’re still plenty sharp.

Cuisipro cookie cutters, $9.95 per five-piece set at Cooking.com.

Separate eggs in a flash
With this handy little tool, our eggs separated in an instant, and much more neatly than they did when we used the shell or our hands. Just stretch the extendable wire arms across a small bowl or liquid measuring cup and crack away.

Amco extendable egg separator, $9.95 at CutleryAndMore.com.

For mini tarts, a four-in-one solution
We’re partial to tartlets because they’re elegant and impressive, but there’s one caveat: because they’re small and you’re likely to bake several at a time, they can be fussy to maneuver in and out of the oven. That’s why we’ve taken to this pan from Chicago Metallic. It holds four mini tartlets, each with a removable bottom, so you’ll get great results without the hassle of juggling multiple tins.

Chicago Metallic tartlet pan, $25 at Amazon.com.


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