NOT OVER THE EDGE


The chewy corner pieces are the most popular pieces of any pan-baked delicacy, especially the classics: brownies and lasagna. That's partly because the contrast between the crisped edge and the soft center delights discerning eaters, but also, sometimes an inexperienced baker or a wonky oven results in a raw middle or burnt edges.

Enter the Baker's Edge pan, a maze-like device that makes every piece an edge piece. Even box-mix brownies were a dream so long as I made sure to take them out early (the walls distribute heat evenly throughout the contents, so baking time is shorter); lasagna came out of the nonstick pan more neatly than a regular dish, though breaking the noodles to fit the pan's channels was time-consuming. At www.bakersedge.com you'll find a clutch of recipes: simple and gourmet brownie renditions, and sophisticated dishes like pistachio pound cake and gratin de chou-fleur.

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