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There are plenty of baked goods that spend more time cooling than they do in the oven. Give them an appropriate place to cool-off. A large, criss-cross patterned wire rack is possibly one of my most used tools in my kitchen, second to pots and pans. Yes, I use it for cooling cakes, but also for glazing desserts in ganache or thin icings, so the excess topping can run below. It’s also great for resting hot grilled cheese sandwiches so they don’t get soggy on the bottom, baking bacon, or roasting other meats to keep them above the level of their rendering fat.
The grid pattern is important, as is the large rectangular size. Single direction wire racks are okay, but smaller items can fall through, and soft cookies can become misshapen or break if they fall halfway off a wire. Rectangular wire racks are often sold in sizes that fit perfectly into rimmed baking sheets, so measure your baking sheets before purchasing. These two tools can work in tandem to cool large sheet cakes, or catch wayward crumbs. I often end up needing two racks to flip a hot cake out of its pan, so save your fingertips and buy two racks.
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