Serves: 5

* LIQUID MEASURES. Liquid measuring cups tend to be glass, come in 1-, 2- and 4-cup sizes and have graded measurements indicated on the surface. To measure liquids, place the cup on a level surface and fill, reading the measuring mark at eye level.

* DRY MEASURES. Dry measuring cups come in nested sets that can include 1/4-cup, 1/3-cup, 1/2-cup and 1-cup measures. They are meant to be filled to the top and leveled off with a knife.

* SHORTENING AND BROWN SUGAR. To measure shortening and brown sugar, firmly press into a dry measuring cup and level off with a spatula or knife.

* DRY INGREDIENTS. To measure flour, sugar or other dry ingredients, lightly spoon the ingredient into the measuring cup and then level it off with the straight edge of a spatula or knife. Flour does not need additional sifting.

* SPICES. Never measure ingredients over your mixing bowl a slip when measuring a spice or salt can ruin an entire recipe.

* STICKY SYRUPS. Before measuring a syrupy ingredient like molasses or corn syrup, lightly coat your measuring utensil with oil to help release every drop of the sticky sweetener.

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
* Cake Tips
* Cookie Tips
* Emergency Substitutions
* Equivalent Measures and Weights
* Freezer Storage
* High-Altitude Baking
* How to Use Our Nutrition Information
* Measuring Equipment
* Pan Substitutions
* The Elements of Successful Cooking and Baking
* Tips for Using Common Ingredients