Use the size pan specified in the recipe. To check the width of a pan, measure across the top from inside edge to inside edge.

Cut the baked recipe into bars, squares or other shapes when completely cool unless the recipe specifies differently. This helps prevent the bars from crumbling.

Store bar cookies or brownies in a tightly covered container, or leave them in the pan and cover tightly with aluminum foil.

Bake cakes with the oven rack placed in the center of the oven, unless the recipe states differently. Bake only on one rack.

Frost cakes when they are completely cooled, or the frosting will melt or slide off the cake.

Don't double, triple or make other multiples of a fudge recipe at one time. This will affect the cooking and cooling rate, and may cause recipe failure.

Don't substitute ingredients. Fudge and candy making are very exact, and substitutions may result in poor performance.

A springform pan (with removable side and bottom) is the most commonly used pan for making cheesecakes.

Baked cheesecakes freeze well. Cool them completely and wrap them securely in heavy-duty foil or plastic wrap, but do not freeze cheesecakes with garnishes or toppings.

Bake only one sheet of cookies at a time in the center of the oven.