Bench Scraper

Price: $5 - $20

Uses:

• Working with dough
• Cutting dough evenly
• Transferring dough into pans
• Transferring ingredients from cutting board to pan
  
  

Verdict: Must Have

What to look for when buying:

• A thick, sturdy metal blade that won't buckle
• Avoid scrapers made of plastic, because they're less versatile.
• A good grip handle
• Metal-handled bench scrapers are easier to clean than wooden-handled scrapers.

Flour Sifter

Price: $12 - $40

Uses:

• Aerates flour to make baked goods lighter and fluffier
• Breaks up clumps in flour
  

Verdict: Need Not
You can get the same job done using a mesh strainer.

Liquid and Dry Measuring Cups

Price: $7 - $30

Uses:

• Liquid measuring cups should be used for liquid ingredients.
• Dry measuring cups should be used for dry ingredients.
• Liquid and dry measuring cups are not interchangeable.

Verdict: Must Have

How to use:

Dry Measuring Cups:

• Use a spoon to heap flour into the measuring cup.
• Never dip your measuring cup directly into the flour because it will compact the flour and cause clumping.
• Use a knife or flat edge to sweep off the top of the flour mound.

Liquid Measuring Cups:

• Place the cup on the counter and look at the cup's markings at eye level, then pour in the liquid until the meniscus reaches the desired marking.

Pastry Cutter

Price: $10 - $25

Uses:

• Cutting the fat into pieces and combining it with the flour/sugar/other ingredients for pastry.

Verdict: Need Not

How to use a fork instead of a pastry cutter:

• Cut the butter into small pieces.
• Add the butter to the bowl with your flour and other dry ingredients.
• Use a fork to mash the butter into the flour, until you achieve a crumbly consistency.

How to use a cheese grater instead of a pastry cutter:

• Use a box grater to grate up the butter.
• Use cold butter, so it grates easily.
• Mix the grated butter into the dry ingredients.