I use the one from Pampered chef. It works great is reasonably priced and comes with different templates.

I have one from Williams Sonoma and it is great.

I have the Wilton, although there is a lot of good reviews about it. Everytime I use it, I usually end up cursing a lot. I can't get the dough to turn lose. I use real butter, chill my pans, twist the press and and nothing ever works.