Baking questions
A bake did not turn out
Check whether the ingredient list and the method were followed as written. A swap, a different pan, or a very hot oven is enough to change the crumb. Humidity and the temperature of butter matter too, and they are hard to diagnose from a distance.
Can one ingredient stand in for another?
Use the ingredient named in the method when you can. A short list of pinch swaps is on the substitutions page for the times a shop is closed.
Weights and cup measures
Many methods list cups. When a weight was part of the source method it stays beside the cup measure. A conversion table for spoons, cups, and pan sizes is on the conversions page.
Convection ovens
A fan oven runs hotter in practice. A common starting point is to keep the temperature and pull the pan at about three quarters of the stated time, or to drop the temperature by 25°F and keep the time. Open the door as little as you can, and start checking early.
High altitude
Cakes sink, cookies spread, and doughs dry out more quickly above the altitude most methods assume. The high-altitude page lists the usual fixes for breads, cakes, and cookies.
Is the baking powder still active?
Stir 1 teaspoon of baking powder into 1/3 cup of hot water. If it bubbles, it still has lift. For baking soda, add 1 teaspoon to 2 tablespoons of vinegar. A lively fizz means it is still useful.
Nutrition numbers
Brands and portion sizes change the figures. When you need a count, use a nutrition calculator and the exact products you bought, and divide by the number of portions you actually cut.