The New York Times - Pie time

Attaining pie proficiency is a lifelong endeavor. Wirecutter’s kitchen editor Lesley Stockton has been baking pies since she was a kid, so she can attest that while you won’t start whipping up perfect pies overnight, using the right tools can make a big difference.

Every essential pie-baking tool, according to an expert→

In search of some new fall go-to recipes? We tapped NYT Cooking to put together a list of good places to start: 

• A classic apple pie: To make a great apple pie, you’ll need the right gear, sure. But you’ll also need a great recipe. 
• A sheet-pan dinner: Make dinner using a sheet pan when you need an easy win and an even easier clean-up. Try sausage and peppers, baked salmon, bibimbap, and more. 
• Soups and stews: Put your Dutch oven to use. Their roundup of soup and stew recipes includes chicken, miso, French onion, and more.
• A red lentil soup that “defies expectations’’: Go ahead, test out your new immersion blender with this recipe. 

The Fly By Jing Triple Threat Set is a warming, zingy set that includes three jars of umami-rich sauces and toppings. Our experts reach for it to brighten up nearly any dish, from stir-fries to ice cream (!) to omelets.

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Use promo code WIRECUTTERTT to get it here for $36→