The right equipment can make a huge difference in how well a recipe turns out. Commercial kitchens tend to use sturdy equipment that work hard for the cook, but not all of them translate to the home kitchen (like 60-quart mixers!). Luckily, half-sheet pans are inexpensive, and we think they are a must-have for any cook – professional or home cook.   Sturdy, aluminum rimmed pans (18 x 13 x 1-inch) are called “half-sheet” pans. So-called because full sized sheet pans are the size that fit in commercial ovens -but not your home oven. When I worked on my first cookie book, I did a serious side-by-side test of many sheet pans, and half-sheet pans won out by a landslide.   They are the perfect pan for your cookies but also jellyroll cakes, large batch brownies, roasting meats, chicken, fish, oven-fries, vegetables and more. Use them to catch drips under your juicy pies!   Here they are used in this easy to make one-pan Low FODMAP Balsamic Chicken with Peaches. Whatever you use, make sure there is room around each chicken thigh or they won't cook properly.