For a novice baker, browsing the aisles at a local cookware store can be a daunting task. How many pans, whisks and measuring devices do you really need? Even the experienced home baker might not be using today's bevy of gadgets to the best of his or her advantage. To find out which products will go the distance, we turned to some of the top pastry chefs across the country. We had to know: What is their favorite baking tool? So read on, then go shopping before baking your next batch of cookies.

"I love it! It is so darn handy! Not only is it inexpensive, but it keeps an edge and is compact enough to go anywhere. From supreming oranges at a catering event for 500 to slicing a piece of bread, it is so versatile." — Lisa White, executive pastry chef, Domenica and Pizza Domenica, New Orleans

"A digital thermometer can take a lot of guesswork out of recipes. It helps in working with chocolate, custards, candy making, meringues and butter creams. I use it for checking temps on savory food as well. You can get a decent one for around $20." — Molly Hanson, executive pastry chef, Grill 23 & Bar, Boston

"It is so much easier to weigh items and you don't end up with a bunch of dirty measuring cups and spoons. Also, it is much more accurate." — Erin Mooney, divisional pastry chef, Lettuce Entertain You Enterprises, based in Chicago