Even for real pros, rolling out dough to an even thickness can be tricky. This rolling pin takes the guesswork out of whether you’re applying enough pressure when rolling out pie or galette dough. The interchangeable wooden knobs and generous length make it easy to roll evenly and efficiently. As contributing editor Fatima Khawaja puts it, “I love that I can roll a pie perfectly every time without thinking about it. It makes baking feel effortless.”

Known for their chef knives, pocket knives, and outdoor tools, New West KnifeWorks has earned a reputation for rugged, dependable steel. Made in Jackson Hole, Wyoming, their pieces are built for serious work. This pie server, while not necessarily essential for a camp kitchen, is strong enough to saw through a tree branch, so slicing pies and cakes will be a breeze!

I love Nielsen-Massey’s Mexican vanilla bean paste for its warm, rich flavor and subtle, woody, almost clove-like notes that add depth and complexity to any dessert. The tiny flecks of vanilla bean always make my custards, frostings, and cakes look and taste a little more special, but the paste saves me from actually having to scrape a pod myself. Plus, I get all the concentrated flavor of an extract without thinning out my batter or cream. It’s the perfect stocking stuffer for any baker (or ice cream maker!) in your life.

Bakers, rejoice. This spiral mixer kneads massive batches of dough without breaking a sweat (or a motor). Unlike a standard stand mixer, the bowl also spins so the dough gets a smoother, more efficient gluten workout. Plus, the timer, breaker bar, and built-in light make mixing multiple loaves feel like running your own tiny bakery.

Nobody likes a soggy pie crust. This festive little ceramic bird sits in the center of your pie to vent steam, ensuring the crust is crisp and the filling is perfectly cooked. By channeling the moisture up and away, it helps pies bake evenly from edge to center and prevents them from collapsing as they cool. Plus, it’s just fun!

This “flower of Sicily” extract is deeply concentrated. Just a few drops add notes of bright citrus, soft vanilla, and a delicate floral lift to glazes, frostings, panettone, or any enriched dough. Layered and nuanced, it brings a touch of magic to your baked goods that you can’t quite put your finger on. It’s great anywhere you’d use a citrus extract.

I’m a firm believer that you can’t have too much copper cookware. These mini cocottes work beautifully for individual crème brûlées, molten chocolate cakes, mini soufflés, or single-serving gratins, and they also shine with baked eggs, custards, or fruit crisps. Not only would they make a lovely addition to any copper collection, but they also ensure beautiful presentation and easy serving.

Anyone who bakes bread at home regularly will tell you that finding the Goldilocks proofing environment—with just the right warmth and humidity—can be a challenge. This proofer and slow cooker provides consistent rises every time, regardless of the conditions inside your kitchen. You can also use the versatile appliance to make yogurt, cheeses, and other cultured foods. As a bonus, it folds flat for easy storage, making it practical and convenient for any kitchen.

Our prop room is filled with a rainbow of pricey pie plates in stoneware, cast iron, and glass, but early in her pastry cheffing days, editor-in-chief Kat Craddock learned that lightweight metal is the best insurance against a dreaded soggy bottom. This thin, American-made aluminum version from Nordic Ware is warp-resistant and sturdy enough for even the most overstuffed pies. Order an extra; at this price point, you won’t mind when a friend inevitably forgets to return it.

This baking steel has been a staple in contributing editor Fatima Khawaja’s kitchen for over five years and it’s still going strong. Built to last a lifetime and clocking in at a hefty 15 pounds, it promotes even browning on everything from pizzas to roasted vegetables. It’s also great for reheating leftover baked goods and is especially handy for pies, consistently delivering a crisp bottom crust.

This long, curved serrated blade slices effortlessly through crusty boules, baguettes, and batards, while the ergonomic beechwood handle offers a secure, comfortable grip. Backed by more than 130 years of Opinel craftsmanship, the knife is made in the French Alps and delivers precise, consistent cuts.

This Dutch oven is a dream for bakers. Its thick walls and heavy lid retain heat beautifully, creating the ideal environment for baking bread, cobblers, or casseroles that need steady, even heat. The lid traps moisture, keeping loaves soft inside while helping form a crisp, golden crust. Durable and versatile, the pot goes from oven to table effortlessly, making it a kitchen workhorse for anyone who loves baking.