If you ever use your oven—and we’re guessing you use your oven—you need a good sheet pan. Baking batches of cookies? Sheet pan. Roasting vegetables or a chicken? Sheet pan. Cake for a crowd?

It’s pretty amazing how quickly baking sheets can lose their brand-new shine and develop that infamous patina of brown, ...

Whenever I’m baking, whether making a batch of cookies, a sheet cake, or cornbread, I always use parchment paper to make my life simpler. Using it has always saved me from having to pre-grease ...

Pro tip: Place the chicken thighs in the corners of the baking sheet, where there is more air circulation, for crispy skin. Forget the wok and all that stirring! This stir-fry comes together in ...

Finally, quarter-sheet pans are half of that, perfect for single-serving snacks and meals as well as more targeted tasks, like toasting nuts. There are many dedicated “cookie” sheet pans out ...

The best sheet-pan dinners, where everything is roasted on a baking sheet, aren’t just easy to clean. When done right, they’re as enticing as any meal that took hours—and tons of tools—to ...

Preheat the oven to 165°C (325°F) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, salt, and espresso powder. In the bowl of a stand mixer ...