Frequently Asked Questions

I don’t usually include nutrition details since values can vary with different brands and ingredient substitutions. But if you’d like to calculate specific nutrition, there are some excellent online calculators where you can input your ingredients directly!

While my team and I don’t have much experience with gluten-free baking, some readers have successfully used 1:1 gluten-free flour in many of our recipes. You may notice slightly different results, though. We also have some naturally gluten-free recipes that you might enjoy!

Baking at high altitudes can be tricky, and I don’t have personal experience with it. However, some of our readers have found this helpful high-altitude baking chart to be a great resource.

Substitutions can work for some recipes, but many traditional baking recipes rely on specific ingredients to get the right result. When we’ve tested substitutions successfully, you’ll see them listed in the recipe notes. Otherwise, feel free to experiment, but keep in mind the results may vary.

Here are a few common swaps:

• Sour Cream/Yogurt: These two are usually interchangeable in most baking recipes.
• Buttermilk Substitute: If you don’t have buttermilk, just add 1–1.5 teaspoons of white vinegar or lemon juice to a cup of milk, let it sit for 5 minutes, and voilà!
• Cake Flour Substitute: If you’re out of cake flour, you can make your own by following a simple DIY method.

Sugar does more than add sweetness—it impacts texture and moisture too. You can reduce the sugar if you like, but expect a different texture than the original.

If your cakes aren’t as soft and fluffy as you’d like, I have a whole page dedicated to troubleshooting this issue. You’ll find lots of helpful tips there!

For cookie troubleshooting, check out my “10 Tips to Prevent Cookies from Spreading.” It covers common issues that might be causing extra spreading.

This often means there’s too much flour. Try using the spoon-and-level method when measuring flour, and avoid scooping directly from the bag. If you’re already baking, try flattening the cookies slightly before they go back into the oven, or warm up your dough a bit to encourage spreading.

If I’ve tested the recipe with other pan sizes, they’ll be listed in the notes. For other sizes, you can refer to my Cake Pan Sizes & Conversions post to help you calculate the correct batter amount.

Once frosted, desserts can typically stay at room temperature for about a day. For anything longer, it’s best to refrigerate. Use your best judgment!

Only sift flour if the recipe specifically says to. The placement of “sifted” in the recipe instructions (before or after “flour”) tells you whether to sift before or after measuring.

Pie crust can be tricky! Here are some helpful tips:

1. Use quality flour (we recommend King Arthur unbleached all-purpose).
2. Keep ingredients cold (you can even chill your flour).
3. Don’t overmix once the water is added; visible fat specks are good.
4. If pre-baking, follow a reliable blind baking method.

We test all recipes in a conventional oven. If you’re using a convection oven, lower the temperature by 25°F, as recipes may bake faster due to increased airflow.