Equipment expert Adam Ried reveals his top pick for parchment paper.
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I like that it's wider than the baking sheet, in case I want it to cover the sides. Also you can turn it the other way & doesn't extend past the sides.
I've also cut the paper wider than the pan intentionally, then cut the edge with decorative scissors for a fancy look (or hand-torn / ripped the edge for a rustic look). This way I could use my baking sheet as a pretty serving tray.
If you place it so the curl is down, it keeps the paper from rolling up & most food is heavy enough to hold it down. You can also tear off a piece & roll it up the other way & it will come out flatter.
Another solution is to fold or crease the paper where the bottom of the pan meets the side edges of the pan.
I like the parchment paper we get at Costco. Kirkland Signature Parchment Paper – the box says 'PaperChef Culinary Paper'.
I didn’t want to pay that much, so can you do some cheaper versions?
One of the worst reviews I've seen IMO. Should have given more details on the others. I really doubt they all performed about the same.
Can you use parchment paper in the microwave?
Well…I found 2 brands of baking paper here in Woolworths locally available!! Tried one called armada – worked beautifully!
so…it's NOT the same as grease-proof paper which we have here in Australia?! Now…can I buy it here in Australia? Hmmm…
Most rolled paper, foil and plastic have the slits on the outside panels to fold in and trap the rolls and strengthen the structure. Also, my friend found me a box at Dollar Tree!! More important is PFA testing!
I learned about parchment paper from you all. When did it become a thing? It seems that Mom used wax paper when you use parchment paper. Is wax paper bad?
I've recently chosen to take up cooking in solo retirement, so I'm really ignorant.
Blueberry Cornbread! I'm not even a fan of blueberries. I have made this sooo many times already since seeing that episode. Yummy¡
Where's the testing and results of unbleached vs bleached? This show went downhill.
I love King Arthur flour and anything from them ..Love that they are employed onw.
We want more Lisa!
Hold any long storage product roll( i.e. parchment, wax, aluminum foil, freezer paper) in an upright vertical position, pull out the amount of product needed and tear along whatever edging is provided on the box. Tears straight and clean most every time. If it tears off badly, consider it user error.
I think making the “too wide” rolls a “non-starter” is a huge mistake, I’d rather have my parchment be too large that pay a super premium price for the King Arthur. They should have given more detail on the other brands. They did appear to have Costco brands and Reynolds it we don’t get to hear comments about the most commonly available paper …..a bad test
Dear America’s test kitchen can you please tell me what the difference in baking cookies would be with parchment paper or wax paper? I never seem to have parchment paper so I always use wax paper as a substitute but I’m wondering if there is a reason why I shouldn’t do that? Please help.
Lame,,,who cares about what bridget has to say,,,,have either of these people ever heard of scissors,,,,if it comes on a roll lay it flat on put a cutting board on top of it..
Big fan of the show, but I must say I was a bit disappointed with this presentation. I have used both the name brand rolls and store brands and except for the cost have experienced no difference in performance. While the paper is indeed wider then the pan, I don't see that as an issue. The extra paper comes in handy when making a tray full of granola. The curling issue is solved in one of two ways, flip the sheet over or scrunch it into a ball and flatten out. I have tried the single cut sheets and went back to rolls for the convenience of getting the exact size I need. My advice save your money for the ingredients and buy the cheapest roll that doesn't come in a flimsy box. PS I also find when baking batches of cookies I can reuse these sheets up to three times.
Good to know
Buy the cheap stuff, cut it with a knife and then fold to suit with the folded edge being underneath the paper. No curling, no imprinting. No $20 for a wad of paper you forgot was on top of the fridge.
Or you can just buy commercial grade parchment sheets which only come flat and boxed
A) I like it bigger so it runs up the sides to keep my pan clean. B) no mention of which is healthier ie bleached vs non bleached. You can always buy a dispenser. It’s not hard to use scissors or tear along the edge if a counter.
No mention bout the different types of paper bleached vs. unbleached and the chemicals.
$22 for parchment paper!?!? I will be sticking to my $3.99 grocery store parchment paper.
Really need a runner up on this one. There's no place in my kitchen that I can store those King Arthur precut sheets and 20 cents per parchment sheet is a very steep price.
I prefer the paper wider than the baking sheet so that liquids/oils won't leak underneath the paper and onto the sheet. When I need a perfect fit and liquids aren't a concern I use a silicon mat.