Ingredient Baking Tips

Never buy eggs that haven't been refrigerated because they are potentially hazardous to consume. Reach back in the refrigerator case to select the coldest dozen you can. Ditto that for butter and dairy products.

For maximum flavor and the best results when nuts are called for in a recipe, toast them before incorporating them into the batter or mixture.

Always use whole milk rather than skim or reduced fat milk in your pastry recipes.

Working with phyllo dough can be tricky. For ideal results keep the box refrigerated until you are ready to use it. If you buy it frozen, thaw it in the refrigerator overnight. When ready to use, unroll the pastry onto a work surface and keep it covered with a slightly damp towel (moistened with a mister rather than drenched under the facet.) If it gets too wet the moisture will cause the sheets to stick together.