Cera Bakeware Square Baker
Greasing your glass bakeware with butter, oil or spray is usually one of the first steps in a recipe—and more often than not, most baked goods still stick to the pan anyway. Not so with Cera bakeware, designed in Japan to be truly nonstick, without any need for extra greasing agents, flour or parchment. And it’s only available in the US at Milk Street. Made from ceramic-coated glass that is durable, easy to wash and completely nonstick, this square baker is the perfect vessel for baked goods, roasts, casseroles and more. Anything you cook in it will come out cleanly, without any fuss or mess. The frosted glass is also easy on the eyes, ensuring your dish can go seamlessly from oven to table.
Cera Bakeware Tart Pan
Greasing your glass bakeware with butter, oil or spray is usually one of the first steps in a recipe—and more often than not, most baked goods still stick to the pan anyway. Not so with Cera bakeware, designed in Japan to be truly nonstick, without any need for extra greasing agents, flour or parchment. And it’s only available in the US at Milk Street. Made from ceramic-coated glass that is durable, easy to wash and completely nonstick, this tart pan is the perfect vessel for small tarts and quiches. Anything you cook in it will come out cleanly, without any fuss or mess. The frosted glass is also easy on the eyes, ensuring your dish can go seamlessly from oven to table.
Cera Bakeware Rectangular Roasting Pan
Greasing your glass bakeware with butter, oil or spray is usually one of the first steps in a recipe—and more often than not, most baked goods still stick to the pan anyway. Not so with Cera bakeware, designed in Japan to be truly nonstick, without any need for extra greasing agents, flour or parchment. And it’s only available in the US at Milk Street. Made from ceramic-coated glass that is durable, easy to wash and completely nonstick, this rectangular baker is the perfect vessel for roasting salmon, baking smaller casseroles like enchiladas, cookie bars and more. Anything you cook in it will come out cleanly, without any fuss or mess. The frosted glass is also easy on the eyes, ensuring your dish can go seamlessly from oven to table.
Milk Street Digital Class: Baking, But Make it Savory with Erin Jeanne McDowell
When you think pie dough, you probably think of, well, pie. But there’s a whole savory side to the pie equation, and everything from meaty mushrooms to custardy eggs are eager to jump into a pie crust and call themselves dinner. In this pre-recorded class, taught by guest chef Erin Jeanne McDowell, you’ll learn to make a weeknight-friendly skillet galette that is basically a green gratin piled into a crust. Erin starts with unbeatably delicious pastry that’s guaranteed to come out perfectly thanks to Erin’s expert instruction. The author of “Savory Baking,” Erin is no stranger to the trials and tribulations of great pie crusts. You’ll learn how to make an all-butter version — with no mystery ingredients or trendy tricks — that’s easy to work with and a breeze to make ahead. Erin will inspire you with variations on the base recipe, such as a golden cheese option or adaptations that use spelt or whole wheat flour. For the filling, we turn to hearty, versatile and nutritious kale, a powerhouse ingredient that too often gets a bad rap for being chewy or blah. Erin is having none of that. During its time in the oven, her Crispy Kale Skillet Galette becomes decadently soft in the middle while the top t urns nicely crisp. You’ll come away feeling inspired to tackle savory baking projects of all shapes and sizes — and with a newfound adoration for the mighty kale.
GIR Ultimate Whisk
Balloon whisks, the classic bulb-shaped wire whisk every kitchen needs, are not all alike—some are heavy and tiring to use over long periods of whisking, while others are flimsy and inefficient. We tested seven models to find the best one, and the GIR Whisk won by a landslide. It’s built for all-purpose mixing: to combine dry ingredients, remove lumps from batters, mixtures and sauces and incorporate air into whipped cream and egg whites. Made from 12 high-quality stainless steel wires, the whisk’s head is designed to optimize wire tension and spacing to create the best foam and aeration. This is balanced by a handle made from platinum-cured, pharmaceutical-grade silicone, which is safer than food-grade silicone and more resistant to wear-and-tear. It’s solid enough to grip comfortably, while staying light enough to allow maximum vibration (without wearing out your wrist). The whisk is modestly sized, clocking in at just over 11 inches tip to end, but offers plenty of whipping power—as much as some of the larger, commercial-kitchen-sized products we tried.
Like all GIR products, the ultimate whisk is stain-, odor-, and microbe-resistant plus it heat-resistant up to dishwasher-safe.
Brod & Taylor Sourdough Home
Temperature is a key component to maintaining a healthy sourdough starter, affecting both the flavor and overall structure of your loaves. However, it’s easier said than done to stay on top of daily changes: A fluctuating room temperature or too cold fridge often forces bakers to adjust ratios and frequencies when feeding to keep their starter alive. Enter Brod and Taylor’s Sourdough Home, the compact storage system designed with adjustable heating and cooling so you can keep your starter at the perfect temperature. Featuring degree by degree set points from 41–122 degrees Fahrenheit, the Sourdough home can fit a single quart jar or two smaller jars seamlessly. Simply set your temperature and feed your starter on your own schedule. More advanced bakers can even adjust the temperature when desired to play around with flavor profile, aroma and texture.
Milk Street Precision Rolling Pin
Unless you are a pastry chef, getting pie and cookie dough (even pasta dough) rolled out evenly to an exact thickness is perhaps the hardest skill to master in the kitchen. The Milk Street Precision Rolling Pin solves this problem so that even novice bakers can get it right the first time, every time. How does it work? Simply screw in the end caps for the desired height and roll out your crust or dough. (The ends are thicker than the middle by the thickness you want for the dough.) This system is extra-sturdy and easy to use and the pin is plenty long, 23 inches, to handle any width of dough. Plus, we added a laster-etched ruler to the length of the beechwood pin for measuring pans and ensuring your dough is just the right width. You can also use this pin without the end caps - it is 18-inches long and perfect for smaller, more delicate tasks.