"QX" > wrote in message
...
> The current issue, Nov/Dec 2005 (issue # 77) of Cook's Illustrated
> magazine has a great review of stand mixers. It's especially pertinent
> to bread makers since dough working was one of the tests. It's worth
> a look if you are in the market for a new or first mixer.
> www.cooksillustrated.com
>

The issue I have with Cook's Illustrated is that their criteria are often
detached from reality. For instance, they picked an $80 All-Clad cake pan as
their best choice over a list of fine pans. Everyone knows that stainless
is a poor heat conductor. They said that cakes stuck to aluminum cake pans,
including the brands that I use. I don't have a problem with cakes sticking
to the pan, and therefore spending $80 on a stainless pan seems ridiculous.
Furthermore, you are way out of luck if you want to make anything but a
small round or square cake because All-Clad has an extremely limited line of
pans.