If you have overbaked your cake layers, make a simple syrup of 1 cup sugar, 1 cup water, and 1 tsp vanilla; boil for 3-5 minutes, then brush the cake layers with syrup on both sides until they are “revived”.

When baking a pie, if you find your crust is browning too fast, wrap strips of aluminum foil around the edge of the pie to slow down the browning.

When picking crabmeat free of bits of shell, spread the crabmeat in a thin layer on a baking sheet and place it in a 350 degree oven for about 10 minutes. This will make it easier to see the bits of shell.

When making muffins, avoid overmixing. Use a spoon to mix the batter; never use an electric mixer.

To slice a cheesecake without a lot of mess, use a piece of dental floss a few inches longer than the diameter of the cake. Wrap the floss around your fingers tightly and press down through the cake. Release one end of the floss and pull through the cake. repeat until the entire cake is sliced.

Find yourself with more eggs than you can use before the expiration date? Break the eggs into ice cube trays, separating the white into one cube and the yolk into another cube, mixing with a pinch of salt or sugar per yolk. 3 tbs of beaten egg equals 1 whole egg; 2 tbs of egg white plus 1 tbs of yolk equal 1 large egg. Cover and freeze for future use, up to 1 month.

Don’t throw away stale bread; cut it up and use it for croutons or breadcrumbs.

To sanitize cutting boards and countertops, use a mixture of 1 tbs bleach to 1 gallon of water.

When using muffin tins, if you find you don’t have enough batter to fill all the cups, pour a little water into empty ones. This will prevent the pan from scorching.