Pie Crust Tips

We've all been there: watching a pie through the oven window hoping the filling is as warm as the quickly browning top and sides. Cover the pie loosely with aluminum foil to help the center even out without burning the edges.

(Tip from Better Homes and Gardens)

Brownie Help

Ah, the brownie. A favorite of many. And how you bake brownies says a lot about you. Are you a fudgy-center, no-frosting brownie maker? Or a cakelike-with-rich-chocolate-frosting brownie baker? It's all good -- just don't overbake them. Follow the recipe's timing guidelines for doneness. Unlike cakes, brownies are overcooked if a toothpick inserted in the center comes out clean.

(Tip from Better Homes and Gardens)

Butter or Margarine?

Rich, delicious baked goods get that yummy-in-your-tummy flavor from -- you guessed it -- butter! Use it. Generously. You can also find success when baking with margarine, but don't use that low-fat stuff. You're making cookies, not a salad -- let's do it up right! Check the label: Margarine needs to have at least 100 calories per tablespoon, or your cookies and bars will be flat and difficult to get out of the pan.

(Tip from Better Homes and Gardens)