Culinary Tip 6

Baking Tip: Chill Your Dough — Even When the Recipe Doesn’t Say To

One of the best baking secrets I ever learned wasn’t printed on any recipe card. In fact, most recipes skip it entirely. But once I started doing it, my cookies, pies, and pastries turned out better every single time.

This one simple step gives the flour time to fully hydrate, the butter time to firm up, and the flavors time to deepen. The result? Cookies with thick, chewy centers and golden, crisp edges. Pie crusts that bake up flaky instead of slumping down the sides. Cinnamon rolls that rise evenly and bake beautifully.

👉 Tip: Just 30 minutes in the fridge can be the difference between “pretty good” and bakery magic.

Patience is the secret ingredient no one writes down—but every baker learns to use. ✨

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