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Tools, recipe by recipe

Each page lists only the tools that recipe names, and what each one does in it. We don't own, use or test these products ourselves, so these are never personal recommendations.

• No-bake Biscoff cheesecake: 18 cm (7-inch) springform pan, Electric whisk, Small pan
• Heavy cream cinnamon rolls: 9 × 13-inch baking dish, Whisk
• Chocolate lava cakes: Four 6-ounce ramekins, Heat-proof bowl, Baking sheet, Oven mitt
• Tiramisu: Electric or stand mixer, 9 × 9-inch baking dish, Fine mesh strainer
• Christmas crack: 10 × 15-inch baking sheet, Aluminum foil, Saucepan and whisk
• Apple tarte tatin: 9-inch cake pan, Large saucepan, Serving plate
• Hot fudge pudding cake: 9-inch square baking pan, Liquid measuring cup, Dessert dishes
• No-bake chocolate tart: Tart tin with a removable bottom, Rolling pin, Sieve, Microwave-safe bowl
• Sweet potato pie, boiled whole: Large pot, 9-inch pie plate, Hand mixer, Aluminum foil
• Pecan pie bars with a cake-mix crust: 13 × 9-inch baking dish, Hand mixer, Wire rack
• Whole lemon bars: 8-inch square pan, Blender, Aluminum foil
• Whole orange blender cake: Blender, 8 × 4-inch loaf pan, Parchment paper, Cooling rack
• Leftover Halloween candy blondies: 9-inch square pan, Parchment paper, Whisk, Silicone spatula
• Stale bread pudding with butter rum sauce: 9 × 13-inch baking pan, Whisk, Medium saucepan, Aluminum foil
• Black banana bread: 8 × 4-inch loaf pan, Mixing bowl and a fork, Toothpick or cake tester, Bread knife