Really Good Garlic Bread
Garlic bread is simple to make but is often a disappointment to eat, with either too much or too little garlic flavor and bread that’s steamed and unevenly browned. For an evenly toasted version with garlic flavor that was prominent but not harsh, we briefly microwaved fresh garlic (grated to a paste with a rasp-style grater) and butter and combined it with garlic powder, which provided sweet, roasty notes. We then combined the melted garlic butter with solid butter and just a bit of cayenne and salt to make a spreadable paste that could be smeared evenly onto the bread. We first baked the bread cut side up on a baking sheet and then flipped it and compressed it with a second baking sheet. The panini-like setup pressed the cut side onto the hot sheet so that it evenly crisped and browned while also compressing the bread for a better balance of crust to crumb.
Rimmed Baking Sheets
by Kate Shannon
Rimmed baking sheets, also called half-sheet pans, are true workhorses in the test kitchen—from baking cookies or roasting oven fries, to toasting nuts and baking jelly roll cakes.
To find the best rimmed baking sheet on the market, we put eight standard-size models (priced from $7.43 to $23.69) through a battery of tests.