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[quote=Anonymous]Melt your butter, add a touch of baking powder to chocolate chip cookies if recipe does not call for it.

Eye how the batter looks for cookies, it might need a bit more flour is it is too soft/runny.

Cool cookies on a rack when they come out of the oven right away. Do not keep them on the cookie pan.
No need for parchment paper for most cookies just transfer to cooling rack, if they are done right, nothing is sticking.
Cold butter or lard for pie crusts, always a bit less water to it than the recipe calls for. Use a blender to make pie dough.
Always leave extra pie crust on the ends, as it will shrink and look bad, trim as you bake to get that nice look. Always cook your fruit on the stove for pie filling and cool it, never just mix fruit with corn starch and dump the filling into the pie pan uncooked and not cooled.
Lots of youtubers show that way, they are not bakers, they are scammers.
That was you will be cooking berry soup.
If making pastry with phyllo dough, always run a mic of oil and water between the sheets.
Side note, use tart cherries to make old fashioned cakes, not sure what they are called in English. They are divine, once you make them you can't stop making them.
Baking ratios are the key to making anything without any recipe. You can even use those tiny Turkish coffee cups or small tea cups.
3 parts flour, 2 parts fat, 1 part sugar for cookies. Eggs you should know, always two eggs for one batch.  Same for the biscuits.  As for the baking powder and baking soda, always eye it.
I can make bread rolls just by ratios, and use whatever measuring utensil I have.
Now if you are baking complex Viennese type tortes, that takes a lot of practice and work.

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