This is the baking spray the pros use

Plus: The giant spatula you need for grilling.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  View in browser | Manage preferences       Why Sprease Is the Baking Spray Professional Bakers Use     Unmold beautiful cakes, breads, and pastries—with zero sticking. READ MORE What We're Reading     Why the Spark Grill Revolutionizes Charcoal Grilling (and Why You Want One) Can your charcoal grill hit 900 degrees in just 10 minutes?   Read More ►     The 67 Best Father's Day Gifts for Dads Who Love to Cook Kitchen tools, specialty condiments, and yes, one killer bottle of whiskey. Read More ►     Using the Ñuke Delta Gaucho Grill Is the Most Fun I've Had Cooking All Year Come gather 'round the embers. Read More ►     Hang Your Kitchen Tools—or Dining Room Chairs—From a Classic Shaker Peg Rail This old-school design is making its way out of the mudroom and into the kitchen (and every room of the house). Read More ►     Your Fridge Needs a Magnetic White Board If your grocery list lives on your fridge, you'll never forget mustard again. Read More ►     This Giant Spatula Fixed All My Flipping Problems Never lose anything between the grates again. Read More ►     This Nespresso Single-Serve Coffee Maker Is the Best Gift I've Ever Received Learn why two food writers and a restaurateur are madly in love with their Nespresso machines. Read More ►     The Duncan Hines Dolly Parton Cake Mix Is Everything I Dreamed It Would Be Does a cake taste better if Dolly Parton's face is on the box? Yes, but there's a little more to it than that (and it's butter). Read More ►   Memorial Day Sale. Get unlimited recipes from Bon Appétit & Epicurious for just $40 $30/year Subscribe now. Did someone forward this to you? Get Well Equipped in your inbox.   This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our Privacy Policy | Unsubscribe Copyright © Condé Nast 2022.  One World Trade Center, New York, NY 10007. All rights reserved.