This post will be updated often.
Special equipment I use for specific recipes will be posted here.
For all my recipes, the choice of pans and tools is up to you. Your dessert may look different than the photos, but it will still taste good.
Most commercial kitchen stores like Sur la Table and Williams Sonoma, and even kitchen departments at Macy’s and Dillard’s, are good sources. If you shop there, buy heavy pans, because they bake more evenly. Tools should be sturdy and fit your hand. Think twice about gadgets that have only one function. They take up drawer and shelf space and make it harder to find tools you use more often.
But I like to use professional-grade equipment. I find I get better, more predictable, more reliable results. I get most of my pans and tools from an online source, Country Kitchen: www.countrykitchens.com.
If you prefer to shop in person, Standard Restaurant Supply, 6337 Federal Boulevard in Denver, and Cake Crafts, 4105 South Broadway in Englewood, have large selections of pans, utensils, and equipment.
Equipment for Specific Recipes
Whenever I post a recipe, I'll update this section. I'll list the special equipment I use along with sources, item numbers, and prices. Of course prices change, so be sure to check the actual source.
• Bite-size Cheesecake Pans with Removable Bottom Disks. Country Kitchen item N-3919. $29.90. Makes 12 per pan. (Full recipe makes 48 cheesecakes, requiring 4 pans.)
• Wooden Tart Tamper. Country Kitchen item N3253. $5.95. Also available at Sur la Table.