One rule that we all know but don’t follow is to be sure all your ingredients are at room temperature before mixing; especially eggs and milk. The exception to this would be biscuits. You can put your eggs in a bowl of hot tap water for a few minutes to speed up the acclimation.
In my experience, a couple sets of Pyrex measuring cups are invaluable in the kitchen. A 4 Cup, a 2 Cup, and a 1 Cup are usually sold in a set. I have three sets.
A Kitchen Aid stand mixer is a must. I have certainly been down the road the hard way and made yeast bread and rolls by hand. It’s a lot of work and takes more time. The stand mixer is a great investment.
Whenever you make cookies and some breads and cakes, always cream your fat with your sugar first.
Baking quick yeast breads and quick breads: preheat your oven 25° hotter than it calls for as you will lose a tremendous amount of heat when you open that oven door. After placing in oven and closing door, set your thermostat back where it should be. (don’t forget)
If a recipe ever calls for nutmeg, you will get much more pronounced aroma and flavor by using a whole nutmeg and grinding the needed amount from the nut. I have a tool that is a zester that works well for that.
A whole nutmeg. Use a zester over a paper plate if you’re measuring, or hold over your French toast dipping mixture, or over your holiday egg nog.
One can make sour milk as an almost buttermilk substitute by adding 1 Tablespoon of white vinegar to 1 C whole milk. Let it stand for ten minutes.
Baking cookies: divide the time in half. Put your tray on the bottom rack and start timer. When it goes off, put that tray on top rack and next tray on bottom and so on until all trays are done.
Plan, plan, plan ahead. If you need softened butter, plan ahead. Melted is not softened.
Crisco sticks are handier than scooping and measuring shortening out of a can.