We sat down with our head pastry chef to break down the habits that separate home baking from professional results.

What separates good baking from great baking?

1. Weigh everything — Cups and spoons vary; a kitchen scale is the single biggest upgrade for consistent results.

2. Room-temperature ingredients matter — Butter, eggs, and dairy blend more evenly at room temperature, which affects texture more than most people expect.

3. Read the recipe twice before starting — Professional kitchens call this “mise en place” — knowing every step before you begin avoids rushed mistakes mid-bake.

4. Don’t overmix — Overworking batter develops gluten and toughens what should be tender. Mix just until combined.

5. Trust your oven, not just the timer — Every oven runs slightly hot or cool. Learn yours, and check doneness a few minutes before the recipe says to.