- For best results, use good-quality ingredients.
- Use all-purpose flour unless otherwise specified. If other flour (unbleached, whole wheat, etc.) is substituted, there may be a change in texture.
- Use butter when called for in recipes. Do not use soft tub margarine or vegetable oil as a substitute as this may adversely affect the final product.
- Use golden brown sugar where specified and dark brown sugar where specified. If a recipe simply calls for packed brown sugar, use either type.
- Unless otherwise specified, do not use light (lite) or low-fat products (cream cheese, mayonnaise, sour cream, peanut butter, etc.) as they may give poor results due to differences in fat and moisture content.
- Unless otherwise specified, low fat and regular sweetened condensed milk may be used interchangeably.
- Use chocolate chips made from pure chocolate. All chocolate chips are formulated to keep their shape in baking and may not melt smoothly. Imitation chocolate-flavoured chips may be very difficult to melt.
- All fruits and vegetables should be thoroughly washed before using.
- Carrots, onions, parsnips, garlic and fresh ginger should be peeled before using.
Unless otherwise specified, assume that:
- Flour is all-purpose.
- Sugar is granulated (white).
- Honey is liquid, not creamed.
- Molasses is fancy molasses.
- Peanut butter is smooth.
- Butter is salted.
- Eggs are large.
- Milk is 2% M.F. (milk fat) and light cream is 10% M.F. (milk fat)
- Yogurt is plain (unflavoured).
- Salt is table salt and pepper is freshly ground pepper.
- Oil is canola, olive oil is extra virgin and sesame oil is light brown in colour.
- Vanilla is pure vanilla extract.