Baking Science | Our How-To Guides to Perfect Baking

Want to bake perfect cookies?

Handle The Heat » Recipes » Baking Science

Baking Science

Get ready to become a baking pro and enter the kitchen with confidence every single time! With these helpful baking science articles, kitchen hacks, how-to guides, and more, you’re on your way to baking consistently perfect desserts every time.

Tessa's Top Baking Science Tips

These are the three things I wish EVERYONE knew before attempting any recipe.


Using a digital scale is the most accurate way to measure (ditch the cups!)

The easiest ingredient to mis-measure is flour. That’s because it can be so easily compacted into a container or measuring cup without you even realizing. Too much flour in a recipe can yield results that are dry (instead of moist), dense (instead of light and fluffy), crumbly (instead of moist, chewy, or fudgy), tough (instead of tender), or rubbery (instead of delicate).

Find out the RIGHT way to measure your flour, among other baking ingredients, HERE.


Use the correct kind of baking pan

I highly recommend avoiding dark colored nonstick pans as well as most glass pans. I use light colored aluminum for just about everything!

Dark metal pans will dry out the edges of your desserts, often before the center can cook through. Glass or ceramic baking pans will take LONGER to bake most desserts, and can even result in gummy textures. More on this in my Glass vs. Metal Baking Pans article.

If you’re curious about all my recommended baking equipment and tools, check out my Magic of Baking Course.


Your dessert will NOT turn out the same if you make substitutions

Here at Handle the Heat, we believe butter, eggs, flour, and sugar are magical specimens and should never be replaced (unless medically necessary due to an allergy/intolerance).

We highly recommend making all recipes exactly as written. If you do decide to substitute an ingredient(s), just know the final result won’t be the same in texture and/or flavor.

The Magic of Baking Course You Need

No more misses, only HITS coming out of your kitchen. This online course teaches everything I WISH people knew before they’d ever bake another recipe again.

You’ll learn HOW and WHY things work (or don’t) so you can consistently create delicious treats every single time, and feel confident to tweak recipes to suit your desired outcome. 

Baking Science Videos

Sharpen your baking skills with these helpful baking videos.

Get Our Best Buttercream Cheatsheet

This *free* printable PDF contains my best buttercream recipe, my favorite piping tips, and lots more!

All Baking Science Articles

View All Recipes >

Looking for more recipes?


As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed