When making cookies, always use unsalted butter, never margarine.
The unsalted butter gives the cookies a lighter texture.
Add a pinch of baking soda to your frosting and the frosting will
stay moist and prevent cracking.
Always chill pastry dough before rolling and cutting, and always
chill it again afterwards, before baking, to further relax the
Your yeast will last longer than specified on those little packages
from the grocery store if kept in the refrigerator and even longer
in the freezer.
For a practically fat-free crust, substitute frozen phyllo pastry
for traditional pie crust.
To keep a cake longer, place half an apple in the cake container