Cooking is a lot like statistics: you can simply follow the recipe, remain unaware of the underlying theory and produce good results. Or you can learn the theory and spend countless hours tweaking the ingredients and the method until it's just right and produce outstanding results! These are my go-to recipes - some I've tweaked over the years, some are recent finds. They haven't all yet arrived, but they're worth sharing. I hope you enjoy them.  Note: Many ingredients, especially flour, sugar and salt vary considerably in volume depending on brand, climate, lot, etc. Weighing helps to deal with these inconsistencies, so I've provided weights in most of my baking recipes.