OVENS:  No matter what kind of oven you have, half way through baking, always rotate your baking pans to avoid any hot spots (except for delicate cakes). 

PAPERS:

Parchment Paper: I use parchment paper, also called baking paper, for almost every recipe because it is clean and avoids the need for adding fat to a recipe. It's also a terrific baking pan liner because it can withstand high temperatures, is nonstick and is also super-strong, even when wet. It is available in rolls and sheets; rolls are available at the supermarket, but sheets have to be purchased from a cake decorating store. Large sheets are available at wholesale paper companies and wholesale baker supply stores.  

Parchment paper is made by running sheets of paper through a sulfuric acid bath, a process that makes the paper strong even when it gets wet or hot. The surface of parchment, also called sulfurized paper, is hard, smooth, and impermeable so it won't soak up grease or moisture. Many manufacturers also apply a silicone coating to make it entirely nonstick, which is why this kind of parchment is sometimes called silicone paper. 

Waxed Paper: Waxed paper is essentially tissue paper that's been coated with paraffin on both sides, making it supposedly greaseproof and moisture proof.  It eventually lets liquids soak through, tears easily, and the wax eventually starts to melt, unless it's completely covered and protected from the heat. For example, waxed paper isn't good for baking cookies because the exposed portions would smoke and char, but it's fine at the bottom of a batter-filled cake or brownie pan. 

PASTRY BAG: I like the cloth bags in specific sizes in most baking supply stores. There are disposable ones available, as well.

PASTRY BRUSH: I like the ones made with natural boar bristles because they retain their softness and pliability. They are great to use to brush off excess flour when making pie crusts.

PASTRY CLOTH: The pastry cloth is made of a specially treated material that resists grease and moisture and has the necessary stiffness to roll cookies, pie crusts, and pasta. Less flour is required to prevent sticking. In the old days, many bakers used the reverse side of an oil-cloth as a surface to roll out their dough. Now a cotton canvas pastry cloth is used and placed on a kitchen counter, kitchen table or conventional board. To anchor a pastry cloth, tape each corner to the counter with masking tape. Rub some flour into the weave and proceed to knead and roll out your dough. I've made reusable pastry cloths from hemmed pieces of old pillow cases or sheets. Cut them about 18" square and hem all the edges on the sewing machine. Toss them into the washer when you are done.  

PIZZA STONE: See baking stone.

PLASTIC SCRAPER: This is one of the most useful tools in my kitchen. I use them for everything from mixing to scooping.

RAMEKIN: Small, individual soufflé dishes are called ramekins. They come in different sizes and are available in cookware stores. An ovenproof custard dish can be used in the same manner, except when making soufflés -- they need straight walls of a ramekin or soufflé dish in order to rise.

REFRACTOMETER: This expensive tool is used to balance the sweetness of sorbet. It measures the total sugar content of a sorbet base. If you plan to make sorbet often, a refractometer is a good investment because it provides an easy and accurate measurement.    

ROLLING PINS: For centuries, the rolling pin has been an essential cooking tool. In fact, during the 18th century, young Pennsylvania Dutch men presented their sweethearts with carved rolling pins as engagement presents.

The rolling pin's primary function is to roll out mounds of dough evenly, but it may also be used to crush crackers and breadcrumbs or flatten chicken breasts. While its primary function is to roll a lump of dough into a thin disc, there are many different styles of pins that accomplish the task differently - each is designed for a different purpose and a different type of dough. For instance, a buttery pastry dough requires a different type of pin than does a floury flatbread dough. Obviously, an avid cook needs to own more than one rolling pin.

A correctly chosen rolling pin will facilitate the task of rolling dough. A rolling pin's composition, its shape, and even its size are important criteria for choosing one. A user's preference for a particular size and shape will generally determine which one a customer will purchase; however, it is important to ask what the rolling pin will be used for so that the customer can be directed to the appropriate style of pin.

In general, one of the key features consumers consider when making their pin-purchasing decision is the pin's ease of use. Too frequently, consumers lean towards purchasing lighter versions so that they may easily wield the pin while rolling. But, it is important to inform customers that ironically a heavy rolling pin will decrease the amount of pressure the consumer must exert when rolling, thereby actually requiring less effort than a lighter pin to accomplish the same task.

Another important design feature to point out to customers is a rolling pin's taper, which affects its maneuverability. Pins that are thicker in the center and thinner at both ends enable the user to easily rotate them during the rolling process, a useful capability for creating circles of dough. Other customers may desire a pin that weighs more than a pound and has handles that allow it to be easily controlled.

No hard and fast rules exist for purchasing a rolling pin, but the final decision should definitely be based upon how the consumer plans to use it. For instance, heavy pins (in the four-pound range) with handles that measure 18 inches long and are three inches in diameter are adept at pressing yeast dough, but not as good for flattening pastry. Similarly, a rolling pin without handles allows the user to have their hands in direct contact with the pin, enabling them to feel the dough's thickness, monitor the rolling-out progress, and make any necessary adjustments, which are often ongoing. Additionally, smooth pins are best suited for the everyday baking of pies, cookies, pizzas, and other crusts.

Rolling pins are made from a variety of materials - wood, stainless steel, porcelain, marble, nylon, polypropylene, and others. The material the rolling pin is composed of will also affect the results. For instance, marble and stainless steel pins stay cooler than wooden ones (especially when placed in the freezer to chill), which helps prevent pastry from sticking to the pin. Marble's cool surface makes it appropriate for working with buttery pastry or dough. However, a rolling pin cover also produces the same effect.

On the market too are hollow rolling pins that may be filled with ice cubes so that they remain cool. Please note that critics of this pin style believe that condensation may form on the pin, which makes the dough soggy. Stainless steel pins are naturally nonstick, while polyethylene, nylon, or nickel pins are heavier and work best for rolling thick, difficult dough.

The pin's size - its length and diameter - also affects the preparation of different doughs. Mini pins that resemble small paint rollers are good for rolling dough into pans. And longer pins remain a good choice for rolling out wide sheets of pasta. Other features that may influence the purchasing decision include contoured ergonomic handles that are raised to protect the user's knuckles from striking the countertop, steel axles for solid performance, and self-lubricating bearings for a smoother operation.

Complementing the wide array of sizes and shapes of rolling pins are accessories like the pastry cover and rolling pin rings that help improve performance. The pastry cover slides over the pin to help prevent the dough from sticking to the pin, while rolling pin rings allow the user to roll dough evenly and to perfect thicknesses for cookies, pie crusts, puff pastry, biscuits, and the like.

Following are brief descriptions of some of the most popular rolling pins.
American Rolling Pin: American-style rolling pins generally come in lengths of from 10 to 15 inches and have a metal dowel that runs through the center with handles on both ends. These pins are good for rolling dough for heavy bread because they are easy to grip. Many American home chefs have been brought up using wooden rolling pins with handles, and choose them for nearly every rolling task.

French Rolling Pin: The French rolling pin measures approximately 18 to 20 inches long, has no handles, and is often made of beech- or boxwood. Easy to maneuver, this pin is tapered with ends that are narrower than the middle. A good choice for pressing delicate dough, as well as pie crusts since one end can be anchored while the other is pivoted in a circle to fashion the dough into a round shape.

Hardtack Rolling Pin: The hardtack rolling pin is used for creating flatbreads and crackers. Once the dough is rolled out, the hardtack pin is used to emboss the dough with indentations that will restrict it from rising in the oven, thereby giving crackers a rough texture and an easy-to-break finish.

Knobbed Lefse: Traditionally, this pin was used to form saucer-shaped breads that are made of potatoes, cooked on a griddle, and sprinkled with sugar and butter. Also referred to as a Corrugated Pin, the grooves help remove air pockets from the dough. (A cover may be used to keep dough from becoming stuck in grooves.) The Lefse can also be used for pies, cookies, and pizza. Also available is a square-cut pin utilized for potato Lefse, but most often for making Hardanger Lefse, a variation of the potato version.

Springerle Decorative Rolling Pins: Instrumental in the making of the popular cream-colored cookies that are embossed with images and flavored with lemon and anise.
Other textured pins include those with fanciful designs, such as the basketweave, diamond mesh, or floral. from http://www.gourmetretailer.com/gourmetretailer/magazine/article_display.jsp?vnu_content_id=1938740

Flour the pin before using so the dough won't stick. Never wash your hardwood pin. Make sure its finish is smooth, especially for a wooden one. If it is on the slightly rough side, this could give it that "Velcro" effect, and dough could stick to it. The more expensive ones are made of highly polished maple or hardwoods, stainless steel, or marble. I like the straight-edged, American-style rolling pin made from hardwoods. Use the one that is most comfortable for you. 

ROLLING PIN COVERS: A pastry cloth with sewn edges that fits over the rolling pin. When rolling dough, less flour is required to prevent sticking making a flakier and more tender dough.

RUBBER SPATULAS: I use white heavy-duty heat-proof spatulas. I have them in multiple sizes: small, medium and large.

SCALE: I use a scale when weighing chocolate or when dividing bread dough for shaping. Some use a scale all the time; pastry is a relatively exact science and the volume measure of cups is very inaccurate. For example, 1 cup of flour can weigh from 4 to 7 ounces, depending on how it is packed in the cup. A an Edlund digital scale, DS-10, that weighs measures from 0.1 ounce to 10 pounds, or 2 to 5000 grams is the top of the line and cost about $300. I use a less expensive one that I purchased from a kitchenware shop.

SIFTER - A mesh-bottomed kitchen utensil designed to sift ingredients such as flour or confectioner's sugar. It's distinguished by a hand-operated trigger which helps to evenly distribute unsifted ingredients over the mesh for covering sifting.

SILPAT BAKING MATS: When baking cookies, I personally like to use the French Silpat Baking Mats, a reusable woven mat made from silicon, useful for its non-stick properties. Place them smooth side up on the baking sheet, and they replace the need for parchment or waxed paper and for greasing the baking pans. This same side can be used to freeze recipes on. However, they are not recommended for use on insulated cookie sheets, as the mat interferes with heat conduction. 

Silpat Baking Mats are perfect for rolling out pastry and cookie dough on because they can be chilled in the refrigerator before using. I use mine when kneading bread dough, because it eliminates the need for flour. They are also great for cooling caramel on because it is effective in temperatures from -40 degrees to 480 degrees Fahrenheit. Silpat makes a great surface to roll out gumpaste and Fondant. The mats are safe and are approved for food use in both the United States and France. They can be purchased from houseware stores, but if you have trouble locating them or any kitchen tool and ingredient, just "Ask Sarah". 

SOUFFLÉ DISH: (Small, individual ones are called ramekins). All types come in classic porcelain and are wonderfully versatile: You can use them to bake soufflés (the straight sides promote rising) or to create chilled mousses; they're also great for cooking and serving vegetables and other side dishes. I like the ones produced by Apilco, France's leading porcelain manufacturer, each restaurant-quality piece is chip resistant as well as oven, microwave and dishwasher safe.

The extra-small is 10-oz. cap.; 5" diam., 2" high. The small is 18.6-oz. cap.; 5 1/2" diam., 2 1/2" high. The medium is 1 1/4-qt. cap.; 6 3/4" diam., 3" high. The large is 1 1/2-qt. cap.; 7 1/2" diam., 3 1/2" high. The extra-large is 2-qt. cap.; 8 1/2" diam., 3 3/4" high. You can substitute with an appropriately-sized Pyrex measuring cup, as long as it has straight sides.

SPATULAS: 

STRAINER (colander or sieve) - A kitchen utensil with a perforated or mesh bottom used to strain liquid-solid mixtures, or to sift dry ingredients. To sift with a strainer, simply tap the side of the strainer with a spoon or use the spoon to help press dry ingredients through the mesh.

TILES: Bread can be baked on quarry tiles.  

TIMER: I have 2 portable timers, one to keep track of the recipe that's baking, and the other next to me whenever I am mixing a recipe. When it says to "knead the bread for 8 to 10 minutes",  I set the timer to act as a guide; it really helps. 

TUBE PAN: A tube pan has a tube in the center of it which allows a cake to bake from the center as well as the outside. It also allows for even heat distribution--especially important with Angel Food, Sponge and Chiffon Cakes. I like to fill my pan with hot water before filling with batter. It not only gets rid of all grease, but the extra moisture provides some steam during baking.

The waffle iron must be preheated. When done, waffle batter is placed in between the grids, and closed. As they cook, steam comes from it in a steady stream. When the steam dwindles, after about 2 to 4 minutes of cooking, it signals that the they are done or almost done. On some waffle iron models, the doneness indicator light will go off. When fully cooked, the waffles emerge with a pattern on each side. 

Waffle makers with non-stick grids eliminate the need to grease the iron between waffles, thus reducing fat and calories. If you're worried about waffles sticking, spray the plates of your waffle iron with a light coating of nonstick cooking spray before you plug it in. If waffles stick to the iron after cooking, re-spray the iron in between batches. 

If grids are not non-stick, they have not been pre-treated, so season before using the first time. Brush unsalted fat on grids. Heat until grids begin to smoke. Bake a waffle to absorb excess fat and discard it. Waffle iron is ready to use. After baking waffles, brush grids with a soft plastic brush or wipe gently with a paper towel while still warm to remove crumbs. Do NOT wash the grids or put any water on them. The seasoned grids darken and prevent sticking. However, if the batter begins to stick on the grids, or are stained by foods other than waffle batter being spilled on them, wash grids with warm suds, rinse, wipe dry, and re-season with unsalted fat.

WAXED PAPER

WHISKS: I prefer to use the black-handled balloon whisks by Mafter. I have them in several sizes, from small to large. 

WIRE CAKE RACK, WIRE: A wire cake rack is used to cool baked goods on. Make sure that there is at least a 3-inch clearance between the rack and the countertop. The general rule of thumb is that after baking, remove the pan and its contents to the cake rack, for 10 minutes, before unmolding or removing it. This will help prevent it from cracking or breaking because its too hot.  On the flip side, if you leave most baked goods in the pan too long after baking, it will either sweat on the bottom or become nearly impossible to remove.

WOODEN SPOONS: "Mix with a wooden spoon" is somewhat of an old-fashioned phrase. In the past, they were the mixing utensil of choice, and still are when making the Amish Friendship Bread Recipe. We continue to see this phrase today even though we have many other utensils that can do the same job. Do not use when melting or tempering chocolate because wooden spoons contain moisture, causing the chocolate to seize, ruining it.