Baking & Desserts

While making cookies is not difficult, there are a few pesky problems that can arise. Here are some of the most common ones we've encountered (and some easy solutions). 

Why do some cookies make burn on the bottom and look undercooked on the top?

When a recipe calls for just a cup or so of buttermilk, many cooks resist buying a whole quart. Can powdered buttermilk, which is shelf-stable, pinch hit for the liquid version?

Cake recipes call for different pan preparations (greasing, flouring, papering). Which is best?

What’s the best way to store chewy cookies so they don’t dry out?