Throughout our years in the baking business we have acquired a few valuable tips that we would like to share with you. Tip #1 Shrinking piecrust? Add a little Sugar. Tip #2 You want more color for your piecrust? Add a little sugar and/or nonfat dry milk. Tip #3 Want a chewier cookie? Substitute about 20% of the sugar with cornsyrup or invert sugar. Tip #4 Is your white or yellow cake too dry? Substitute 10% of the sugar with cornsyrup or invert sugar. Tip #5 Liquor added to cakebatter bakes out? Add the liquor to the cake after it is baked and cooled. Tip #6 Like a real crisp sugar cookie? Add a very small amount of bicarbonate of ammonia to the dough. If you have any tips or need a question about baking answered e-mail us at editor@nadlers.com