​Bakeware

If I could give a beginner one gadget, this would be it. A fast, accurate thermometer tells you the truth: juicy chicken, safe pork and steak just how you like it.

Your oven's dial is probably fibbing. A cheap oven thermometer shows the real temperature, so your cakes, cookies and roasts bake the way the recipe intended.

A heat-proof silicone spatula scrapes every last bit from the bowl, stirs a hot sauce without melting and is gentle on nonstick pans. It works harder than anything in the drawer.

Precut parchment sheets lie flat, fit a half sheet pan and mean no more fighting with a curling roll. Nothing sticks, and cleanup is almost nothing.

A rasp grater turns hard cheese into a snowy cloud, zests a lemon without the bitter pith and grates garlic and ginger in seconds. Small tool, big flavour.

Measuring spoons look after the small amounts that make the biggest difference: baking soda, salt and spices. Get a set that's accurate, sturdy and easy to level.

An adjustable measuring cup is brilliant for sticky things like honey, peanut butter and molasses. Set the amount, fill it, then push it all out cleanly.

A glass measuring cup is the right way to measure liquids. You can read the line at eye level, it goes in the microwave, and the spout pours cleanly.

A digital kitchen scale is the secret to baking that works every time. Weighing flour is far more accurate than cups, and you wash fewer dishes too.

A bench scraper does far more than scrape. It scoops chopped vegetables from board to pan, cuts dough cleanly, and cleans your counter in one sweep.

The hole in the middle isn't just for looks. A heavy Bundt pan bakes a rich cake evenly right through, and turns a simple batter into a showstopper.

Popovers and Yorkshire puddings rise on steam alone. A popover pan's deep, narrow cups send that steam straight up, for the tallest, crispest rise.

A wire rack lets air get all the way round your bakes, so cookies stay crisp and pastry stays flaky. Pop it in a sheet pan and it roasts too.

A good muffin pan bakes all twelve at the same rate, with golden tops and no burnt bottoms. The secret is heavy metal and a light-coloured finish.

Nobody wants a soggy bottom. A metal pie pan gets heat into the pastry fast, so the base sets crisp and golden before the filling can soak in.

Crème brûlée, soufflés, baked eggs and a pot pie for one. Ramekins make individual dishes feel special, and they're a chef's secret for calm cooking.

If you buy one pan, make it this. A bare aluminum half sheet roasts, bakes and broils, and it lasts for decades. Buy two and thank me later.

Not every day calls for twelve muffins. A 6-cup pan bakes a half batch for one or two, and the right one fits a toaster oven too.

If your cookies burn underneath before the tops are golden, blame the sheet. Heavy, light-coloured aluminum bakes every cookie on the tray the same.