A pastry expert weighs in on which material makes for the best cookies, cakes, muffins, and more. Considering my job as a food writer, my kitchen is very poorly stocked when it comes to bakeware.

If, like me, you have a baking equipment setup that's a bit minimalist (doesn't "minimalist" sound better than "lacking"?), you might be wondering if you can get by with just metal or just glass ...