I don't have much to offer on this front either but for a couple of small things:

I've baked Cara's bread in a clear, glass bread dish and it came out perfectly every time.

Dark glass will give a dark 'crust' on the outside. Clear class will give a light 'crust'. I found this out every time I made a pie crust with a dark purple, clear, glass pie dish and another crust in a clear pie dish. I finally realized that it wasn't a 'placement in the oven' issue but a 'colour of the dish' issue.

We had a whole thread on silicone at obt. It was enough to convince Karina that she didn't want to use it... and enough to convince me that I still did want it for Christmas baking... but wouldn't settle for anything 'cheap' because it would start to break down at lower temps. I did end up getting a couple of flat grey silicone sheets that can be heated to 600 F before beginning to break down... so I figure my cookies are pretty safe every Friday.

I don't know what I'd use for our family birthday cakes... we all enjoy having angelfood cake and the only pans I've ever seen are aluminum.

I'd also like to know what people think about stone.