flour

Unless otherwise stated, we’re always talking unbleached, all-purpose flour, and following a guide of 1 cup weighs 130 grams. If you do not have a kitchen scale, fluff up the flour in the bag or container, use a spoon to scoop it into your measuring cup, then level using a table knife or offset spatula.

Trust me, brands matter — for quality, consistency and conscientious growing + production. My first choice for all of those reasons is King Arthur. My absolute favorite back-up (excellent if you’re being more budget-conscious) is Pillsbury Best Unbleached.

butter

To control the amount of salt in the treat, I bake + write my recipes with unsalted butter. If you only have salted and don’t want to make a special trip to the store, reduce the salt in the recipe by 1/8-1/4 teaspoon per 1/2 cup of butter. I recommend using a reliably good-quality butter. As a good Oregonian, I use Tillamook.

sugar

In my recipes, it’s always granulated unless otherwise stated. There is always a reason for light vs. dark brown sugar. If confectioners’ sugar is being incorporated into other ingredients (as in a frosting or dough)it should be sifted to avoid lumps; If it is dissolved in liquid (as in a glaze), you can skip the extra step. Turbinado and sparkling sugars are for making things pretty + a little bit crunchy. I’m not particular about brands for these sugars, but think keeping your pantry consistent is helpful for keeping your treats consistent.

cocoa

IMHO, every baker’s pantry should have at least two varieties of cocoa powder: one natural (sometimes labeled simply "unsweetened") and one Dutch-process. Yes, they have different flavor profiles, but the bigger reason is chemistry. That “Dutch-process” neutralizes acidity, which impacts both flavor (smooth + mellow) and chemical reaction (does not activate baking soda). Natural or unsweetened cocoa powder is acidic, which makes it more bitter + concentrated and creates a reaction with baking soda. If a recipe includes a leavening agent, the specified variety matters.

If you are at all a fan of dark chocolate — or simply more complex chocolate flavors — I highly recommend a dark cocoa powder. And you’ll likely love what adding a bit of espresso powder to the recipe will do!

vanilla extract

Ultimately, my recommendation is to buy the best quality ingredients you can find at a price you are comfortable with — and if you are only able to splurge on one ingredient, I firmly believe that you should make it your vanilla extract. After seeing their name top one “best of” list and taste comparisons, I finally bought a bottle of Nielsen-Massey Pure Vanilla Extract. The difference it made in the treats I baked was amazing. (And every vanilla they make is kosher, non-GMO and gluten-free!)

It is important to know that different varieties of vanilla extract really do have notably different flavor profiles. Madagascar Bourbon Vanilla Extract is “full, sweet, creamy and mellow with velvety after-tones” (which is why it’s my go-to for treats with warm spice flavors. Mexican Vanilla Extract has uniquely woody and slightly spicy notes and is sweeter than other varieties. Tahitian Vanilla Extract has delicate hints of floral and fruity flavors — often described as “cherry-like” — but due to its susceptibility to heat, is best used in refrigerated or frozen dishes (keep this one around if you like to make ice cream!).

stand mixer

If my recipe requires creaming (or extended/heavy/high-speed mixing), I’m doing it in the stand mixer. If you bake (or aspire to bake) frequently, this will be the most worthwhile investment you make.

pans

Invest in the best quality you can afford. I’ve tried several brands over the years, and have ended up replacing all of my standards with USA Pans. They are beautiful, durable, non-stick and bake evenly every time. The basic arsenal I recommend is:

• Two baking sheets (half sheets)

• At least one each 8” round pan

• At least one 8” square pan

• One 9x13 pan

• At least one bread loaf pan (start with 9x5)

• At least one each regular and mini muffin pans

• One 9” pie pan

• One 9” springform pan

For flexibility, the recommended additions would include at least one each 9” round and square pans, and a mini loaf pan (with at least 4 wells).

kitchen scale

Game changer #1 of my baking journey. Not only does a simple kitchen scale ensure you measure your flour consistently every time (a cup may not always be a cup, but a gram is always a gram), it allows you to measure and add sticky, slimy, gooey ingredients (think honey, peanut butter, molasses, vegetable shortening) without wrangling them in and out of measuring cups!

oven thermometer

And this has been game changer #2. Unless you have a new, perfectly calibrated oven, the temperature you set is not likely the temperature you’re getting, and there is almost no way the oven is fully heated when it tells you it is. But how would you know? Oven thermometer.