Let's say you were (lucky enough) to be in a room with the nation's top pastry chefs. What would you ask them? If they would follow you home and bake you a cake? Absolutely. But you'd probably also want to find out a secret or two. Like maybe their top baking tip? Well, we've asked them for you. Read on to learn the secrets of the pros. 

"Read the whole recipe before starting to do anything — beginning to end, read the whole thing. It will not only prepare you mentally for everything you need to do, but you will also notice if there is any last-minute shopping that needs to be done." — Lisa White, executive pastry chef, Domenica and Pizza Domenica, New Orleans

"Line all your pans with parchment paper! You can lift your brownies out of the pan to cut them, slide your cookies off the hot pan in one motion to prevent overcooking, or flip your cakes out with less risk of breakage." — Molly Hanson, executive pastry chef, Grill 23 & Bar, Boston

"Use a cheese grater when making biscuits. Freeze your butter, and then grate it into the flour. Your biscuits will be tender and flaky!" — Erin Mooney, divisional pastry chef for Lettuce Entertain You Enterprises, based in Chicago