If you've had baking powder or soda for some time, check to see if it still has leavening power by adding a small amount to a bit of very hot water — if it bubbles and fizzes, then it's still good.

When adding nuts to batter, do so at the very last moment and the nuts will have a crispier texture.

When recipes call for citrus peel, use only the colored portions of the citrus skins, since the white pith is bitter.

If you're chopping nuts in a food processor, add a portion of the sugar or flour specified in the recipe. It will keep the nuts from sticking together from their oils.

All nuts taste better if they are roasted in an oven set at 350º F (175°C) for 5 to 7 minutes to crisp and release their fragrant oils.

If you're out of baking powder, mix 1/2 baking soda and 1/2 cream of tartar.

Mixing chopped nuts, dried fruit, or other additions with a little of the flour called for in the recipe will keep them from sinking to the bottom as they bake.

Raisins and other dried fruits are better if plumped before they are added to a dough or batter. Pour boiling water over the dried fruit and soak for 30 minutes. Then drain and blot well on paper towels.

If using glass baking pans instead of metal ones, reduce the oven temperature by 25º F (3°C). Shiny metal pans reflect heat, so foods are tender with a light brown crust. Dark metal or enamel pans absorb heat so foods brown more quickly and develop a crust.

Nonstick cookie sheets should be light colored, or cookies may brown too much on the bottom.

Allow at least 1 inch (2.5 cm) between pans so that they don't touch in the oven. Also, allow at least 1 inch between the pans and the wall of the oven. This allows air to circulate.

Dip your measuring spoon in Crisco® Oil before measuring honey or other sticky ingredients.

To make cupcakes less messy for lunchboxes and picnics, insert some frosting into the center using a bulb baster instead of frosting the top.

Whenever you find yourself with over-ripe bananas, stash them in a resealable bag in the freezer. The skins will turn dark brown, but the banana inside will be perfect to use.

Keep ingredients at room temperature for best results.

Scoop shortening from can to the measuring cup with a rubber scraper or spatula. Press it into the cup and level it off with the same spatula.

Sift flour, baking soda, baking powder, and spices to avoid lumps.

When measuring flour, heap desired amount into measuring cup and scrape off the excess—do not pound or settle it.

Before mixing batter, preheat the oven, prepare cake pans, and move oven rack to center position.

Try non-stick spray and follow with a light dusting of flour for greasing cake pans.

To seal in crumbs, spread a thin layer of frosting on the cake, and then refrigerate it. When the base coat of frosting is hard, spread on a final, heavier layer.

For a smooth-frosted surface, use a straight-edged metal spatula to spread icing.