1. Cinnamon
   Nutmeg
2. Ginger
   Clove

Cinnamon is the bark of a tree that is stripped and curled. There are two varieties of cinnamon, Cassia and Ceylon. This spice can be used in sweet or savory baking, but is most common in sweet rolls and quick breads.

1. Potato masher
   Pastry cutter
2. Rolling pin
   Pizza cutter

When making pie dough, you want the heat of your hands to come into contact with the dough as little as possible. The pastry cutter is designed to "cut" the butter into your flour until it is the consistency of crumbs. Using your hands would cause the butter to melt.

1. Vanilla
   Lemon juice
2. Honey
   Peppermint

Vanilla is an absolute staple for baking. Some recipes call for vanilla bean, but most call for extract. If you are looking to swap one for the other, switch out one teaspoon of vanilla extract for about a two-inch piece of vanilla bean. For great flavor, vanilla is an absolute must in your pantry.

1. Ceramic pie dish
   Loaf pan
2. Springform
   Disposable aluminum pan

A springform pan allows you to remove a tart from the pan without having to dig around the sides of the crust to loosen it, if you've greased the pan enough. Place the bottom of the pan on top of an upside-down glass, and the pan should fall away, leaving those clean, dramatic edges.

1. Sifter
   Bain-marie
2. Double boiler
   Grater

Any time a recipe for baked goods calls for flour, you should sift it before you measure it. If you measure compacted flour, you will end up with a dense final product. Sifting helps to keep things light and airy.

1. Cheesecake
   Pound cake
2. Croissant
   Strudel

Pound cake is traditionally made with a pound of butter, a pound of sugar, a pound of flour and a pound of eggs. Since there is no leavening agent, the volume comes from beating the batter until it is full of air.

1. Banana
   Rhubarb
2. Celery
   Coconut

Strawberry rhubarb is a classic combination for muffins, tarts and pies. But keep in mind that both strawberries and rhubarb give off a lot of water, so cook them down before using them to prevent a soggy bottom - which would disappoint Paul Hollywood.

1. Marmite
   Maple syrup
2. Molasses
   Dark corn syrup

White sugar becomes brown sugar with the addition of molasses. The amount of molasses added will determine if you have light or dark brown sugar. You will also notice a texture difference, and that is because as more molasses is added to the sugar, so is more moisture.

1. Rolling pin
   Microplane
2. Mallet
   Masher

There are many different types of rolling pins. A wooden one is good for things like cookie dough that doesn't need to be chilled. A marble rolling pin is good for pie dough, as it helps keep the temperature of the dough cool, which is key in pie dough.

1. Baking soda
   Baking powder
2. Yeast
   Baking ammonia

Yeast is used mostly as a leavening agent for breads, and the dough needs to rest to let the yeast help the bread rise. A good way to tell if your yeast is still active is to try blooming it in warm water and sugar. If it foams after about 10 minutes, you're good to go. If not, time to toss it.

1. Kneading
   Proofing
2. Tenderizing
   Aerating

The dough hook attachment for your stand mixer is a great way to knead your dough, so you don't have to do it by hand. However, if you're kneading with the dough hook, keep an eye on the texture and feel of the dough. You don't want to under-knead or over-knead your dough.

1. Shortening
   Lard
2. Room temperate butter
   Coconut oil

There is no ingredient that can replace the flavor and consistency that butter provides. Making sure it is at room temperature before attempting to cream it with your sugar is crucial. Let the butter sit out on your counter for a bit before mixing, and you should be good to go.

1. Puff pastry
   Strudel
2. Traditional pie dough
   Brioche dough

Pain au chocolat, basically a chocolate croissant, is one of the most popular versions of the croissant family. They can be made a few ways, but the classic way is to wrap puff pastry around a long, thin bar of chocolate. You can also spread mini chocolate chips over the entire surface of the puff pastry, then fold.

1. Wax
   Parchment
2. Silicon
   Fiberglass

Silicon mats are the best option out there for nonstick surfacing, especially if you are making things like caramel, toffee or marshmallow. They even work brilliantly for cookies and sheet cakes. While they may seem pricy, they are totally worth it. They won't curl in the oven or blow all over the place if you are baking in a convection oven.

1. Verbena
   Lemon
2. Lavender
   Lily

Lavender is somewhat new to the baking world, but even inexperienced home bakers have seen at least one recipe that uses the dried, food grade flower in baking. Earl grey is a great compliment because of its subtle yet powerful flavor.

1. Measuring liquids
   Measuring dry ingredients like flour or sugar
2. Recipes that use the metric system
   To help weigh ingredients

It is best to use dry measuring cups for dry items like flour or sugar. Level off the top with a straight edge, such as a spatula. Use liquid measuring cups, which typically have a pouring spout, for measuring liquids.

1. Quick bread
   Bread pudding
2. Yeast bread
   Naan

Quick breads are leavened with chemical agents such as baking soda and baking powder, as opposed to yeast. Yeast takes time to develop, whereas baking powder and soda work quickly, while the dough is baking.

1. The batter was not thoroughly mixed.
   The oven is too hot.
2. The oven is not level.
   Any of the above

There are a few reasons why your cake might come out unevenly baked. It is important to read the recipe carefully, weigh ingredients when necessary, and make sure to always preheat your oven. Make sure your oven is functioning properly and blend your batter thoroughly.

1. Flax seed
   Coconut flour
2. Oat flour
   Palm sugar

Since no animal products can be used in vegan baking, people have had to get creative. One of the things they found is that mixing ground flax seeds with water provides enough moisture and strengthening to work as an egg substitute. Of course, it will not be exactly the same as using an egg, but for vegan baking it does the trick.

1. Lattice
   Crumb
2. Houndstooth
   Over/under

Lattice crust isn't just placing strips over each other. You are basically weaving them through each other to create the classic look. It is a great option to show off the pie filling inside, so your guests will know what dessert they're choosing.

1. It will melt.
   It will sink in the middle.
2. It will be bland.
   It will taste too sweet.

Cooking dough all the way through ensures that you will get the height you desire. If a dough is undercooked, it will remain heavy, which is why you will see visible sinking in any spot that is not thoroughly baked. To prevent underbaking, knock on the bottom of the loaf. If it sounds hollow, it's done.

1. Petit four
   Madeleine
2. Sacher torte
   Profiterole

Madeleines are often called cookies, but they are actually made out of sponge cake. Traditional madeleines are baked in a special madeleine pan, which produces small, shell-shaped cakes.

1. Butter
   Powder
2. Nibs
   Pod

Cacao nibs are the dried and fermented bits of cocoa beans, and they add the perfect amount of chocolatey crunch to smoothies, cookies, pancakes and more. They aren't sweetened, though, so don't confuse them with chocolate chips.

1. Cream and sugar
   Butter and salt
2. Butter and sugar
   Butter and flour

The creaming method is a classic mixing method for most cookies and cakes. In this process, you beat together softened butter and sugar until the mixture is light, fluffy and pale yellow. This ensures a soft texture in whatever you're baking.

1. Creme brûlée
   Tiramisu
2. Dirt pudding
   Eton mess

Lady finger cookies are the classic base for tiramisu. They are light, crispy cookies that soften when soaked in coffee, espresso or liquor. Other ingredients in tiramisu include mascarpone and whipped cream.

1. Grating butter for dough
   Sifting flour
2. Straining liquid from fruit
   Shaping pasta

A cheese grater is a great multi-purpose tool. When making pie dough and biscuit dough, or really any dough in which the butter needs to be mixed in cold. grating the frozen butter with a cheese grater is a neat trick.

1. Buttercream
   Fondant
2. Ganache
   Marzipan

For a smooth, bakery finish on your cakes, opt for fondant. You can make it yourself, but store-bought is actually fine. Roll it out thin enough so that it won't overpower your cake, but thick enough to hide any imperfections underneath. You can also use food grade paint to decorate it!

1. Thumbprint
   Linzer
2. Rugelach
   Shortbread

Linzer cookies are traditionally an almond-flavored sugar dough with a cutout top and jam in the middle. Sometimes the tricky part is remembering to sprinkle the tops in powdered sugar BEFORE they go on the jam-coated bottom half of the cookie,

1. Ball whisk
   Balloon whisk
2. Flat whisk
   Coil whisk

A balloon whisk is the best tool for whipping cream and egg whites. Since it is bigger, it allows for more air to get through the whisk and into whatever you are whipping. If you don't have a stand or hand mixer to do these things, a balloon whisk is the next best thing.

1. Flexibility
   Non-stick
2. Sharp edges
   Sturdiness

A rubber or silicon spatula is the best tool for scraping because it is bendy and can form to the side of whatever bowl you are using. It can also get into the paddle or whisk attachment to get all the bits out of there. Silicon has a somewhat sticky texture to it, which helps pull dough or batter away from the sides and bottom of a bowl, to reincorporate those ingredients into the main mixture.

1. New York
   Rome
2. London
   Paris

Baking flourished in Ancient Rome and became a respected profession because pastries were considered decadent. The Ancient Romans loved festive celebrations.

1. Sugar
   Wash
2. Glaze
   Butter

A wash can consist of eggs or milk, or both. Brushing the tops of unbaked rolls or buns with an egg wash or milk will help the tops get color in the oven, and also create a nice shine.

1. Knife
   Offset spatula
2. Frosting level
   Grater

An offset spatula is an invaluable tool when it comes to cake decorating. It allows you to smooth the frosting, get sharper edges, and keep your hands and fingers from getting into the frosting while you're going for that bakery-window finish.

1. To make pretty designs
   To help dough rise even more
2. To let air escape
   All of the above

Scoring dough is serious business. Scoring before baking can create lovely designs on a loaf. Scoring also allows air to escape from inside the dough, which produces a more uniform crumb structure and crispier crust.

1. Copycat candy bar
   Millionaire bars
2. Banoffee
   Salted caramel delights

Millionaire bars are a classic and decadent treat made up of a shortbread crust, a caramel layer and layer of chocolate on top. To enhance it even more, make sure the caramel layer is salted caramel.

1. Curtains
   Walls
2. Ridges
   Foundation

Muffins have a lot going on in them. They can be dense, light, full of fruits, nuts and other fillings. Because of this, they need some serious support. The sides of muffins, or walls, keep everything held inside the muffin, and also create a nice crunch compared to the moist interior.

1. Protein
   Adding volume and color
2. Making desserts denser
   Making desserts lighter

Eggs, when whipped and beaten, accumulate a lot of air, and this helps to add volume to many dishes. There are many varieties of sponge cakes that have no leavening agents whatsoever and just rely on the air from beating eggs with sugar or fat.

1. 1
   2
2. 3
   4

There are four types of fats and oils that are used in baking. They are butter, margarine, shortening and lard. Butter is used most often, but margarine is used in a lot of vegan baking, while shortening and lard are seen most often in pie and pastry doughs.

1. Too much sugar
   Too much butter
2. Oven not hot enough
   Too much chocolate

Preheating your oven is a crucial step in baking that many overlook. Setting your oven to the right temperature is just as important. If your oven is too cool, it can cause cookies to spread out too much, as opposed to lifting up.

1. Pathogens
   Glue
2. Bugs
   None of the above

Flour is a field food. If pathogens get into the wheat crop while it's growing, they will remain in the wheat through the milling process. If uncooked, these bacteria, such as animal waste, could cause illness.