Baking Unless otherwise specified, always preheat the oven at least 20 minutes before baking

Baking Powder Always use double-acting baking powder

Breads and Cakes To test for doneness in baking a butter or margarine cake, insert a straw or a wire cake tester into the center of the cake in at least two places. The tester should come out clean if the cake is done. Cake should be lightly browned and beginning to shrink from the pan's sides. Cake should spring back to touch.

Brown Sugar Place a slice of apple in a package of brown sugar that has hardened. It will soften it back up.

Browning For best results in browning food in a skillet, dry the food first on paper towels.

Butter When a recipe says greased pan, grease the pan with solid shortening or oil, unless butter is specified.

Cakes When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead - no white mess on the outside of the cake.

Candies The weather is a big factor in candy making. On a hot humid day, it is advisable to cook candy 2 degrees higher than in cold dry weather.

Chicken Chicken should be cooked to a minimum internal temperature of 160 degrees F. To check for doneness, pierce chicken with fork; juices from the chicken should run clear, not pink.

Corn When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness.

Eggs To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh - if it rises to the surface, throw it away.
Unused or extra egg whites may be frozen and used as needed. Make meringues or angel pies with the whites later. Egg whites freeze well and do not need to be defrosted.
When boiling eggs, add 1 tsp. salt to the water. This prevents a cracked egg from draining into the water.

Fruit Before juicing a lemon, heat it in hot water for 5 minutes and rolled it under your palm against the kitchen counter before squeezing. Doing this will yield 1 or 2 tablespoons more juice per whole lemon than you would get from cold lemons.

Ice Cream Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.

Marshmellow Treats Run your hands under cold water before pressing Rice Krispies treats in the pan-the marshmallow won't stick to your fingers.

Measuring Always measure accurately. Level dry ingredients with top of a cup or a knife edge or a spoon handle. Measure liquids in a cup so that the fluid is level with the top of the measuring line. Measure solid shortening by packing it firmly in a graduated measuring cup.

Pancakes Use a meat baster to "squeeze" your pancake batter onto the hot griddle perfect shaped pancakes every time.

Pie Brush beaten egg white over pie crust before baking to yield a beautiful glossy finish.

Potatoes Russet potatoes are best for baking. To prepare, scrub potatoes well and blot with paper towels. Pierce with a fork in several places. This lets the steam out when baking or microwaving.

Salt If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato - it absorbs the excess salt for an instant "fix me up".

Sauces When a sauce curdles, remove pan from heat and plunge into a pan of cold water to stop the cooking process. Beat sauce vigorously or pour into a blender and beat. When making a cream or a white sauce, melt butter, add flour, and blend well. Remove from heat before adding warmed milk.
Spray your Tupperware with nonstick cooking spray before pouring in tomato-based sauces - no more stains.

Seafood For improved texture and flavor with canned shrimp, soak shrimp for 1 hour in ice water; drain. One pound of raw shrimp yields about 2 cups cooked and peeled shrimp.

Wine Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.

Baking	Unless otherwise specified, always preheat the oven at least 20 minutes before baking
Baking Powder	Always use double-acting baking powder
Breads and Cakes	To test for doneness in baking a butter or margarine cake, insert a straw or a wire cake tester into the center of the cake in at least two places. The tester should come out clean if the cake is done. Cake should be lightly browned and beginning to shrink from the pan's sides. Cake should spring back to touch.
Brown Sugar	Place a slice of apple in a package of brown sugar that has hardened. It will soften it back up.
Browning	For best results in browning food in a skillet, dry the food first on paper towels.
Butter	When a recipe says greased pan, grease the pan with solid shortening or oil, unless butter is specified.
Cakes	When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead - no white mess on the outside of the cake.
Candies	The weather is a big factor in candy making. On a hot humid day, it is advisable to cook candy 2 degrees higher than in cold dry weather.
Chicken	Chicken should be cooked to a minimum internal temperature of 160 degrees F. To check for doneness, pierce chicken with fork; juices from the chicken should run clear, not pink.
Corn	When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness.
Eggs	To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh - if it rises to the surface, throw it away. Unused or extra egg whites may be frozen and used as needed. Make meringues or angel pies with the whites later. Egg whites freeze well and do not need to be defrosted. When boiling eggs, add 1 tsp. salt to the water. This prevents a cracked egg from draining into the water.
Fruit	Before juicing a lemon, heat it in hot water for 5 minutes and rolled it under your palm against the kitchen counter before squeezing. Doing this will yield 1 or 2 tablespoons more juice per whole lemon than you would get from cold lemons.
Ice Cream	Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.
Marshmellow Treats	Run your hands under cold water before pressing Rice Krispies treats in the pan-the marshmallow won't stick to your fingers.
Measuring	Always measure accurately. Level dry ingredients with top of a cup or a knife edge or a spoon handle. Measure liquids in a cup so that the fluid is level with the top of the measuring line. Measure solid shortening by packing it firmly in a graduated measuring cup.
Pancakes	Use a meat baster to "squeeze" your pancake batter onto the hot griddle perfect shaped pancakes every time.
Pie	Brush beaten egg white over pie crust before baking to yield a beautiful glossy finish.
Potatoes	Russet potatoes are best for baking. To prepare, scrub potatoes well and blot with paper towels. Pierce with a fork in several places. This lets the steam out when baking or microwaving.
Salt	If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato - it absorbs the excess salt for an instant "fix me up".
Sauces	When a sauce curdles, remove pan from heat and plunge into a pan of cold water to stop the cooking process. Beat sauce vigorously or pour into a blender and beat. When making a cream or a white sauce, melt butter, add flour, and blend well. Remove from heat before adding warmed milk. Spray your Tupperware with nonstick cooking spray before pouring in tomato-based sauces - no more stains.
Seafood	For improved texture and flavor with canned shrimp, soak shrimp for 1 hour in ice water; drain. One pound of raw shrimp yields about 2 cups cooked and peeled shrimp.
Wine	Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.