Baking has a reputation for being challenging, but with a thoughtful approach an organized kitchen, even the most-timid baker can whip up a successful dish — whether it’s a simple pan of brownies or a triple-berry pie. Start with these handy tricks (straight from the recipe developers in our Food Network Kitchen) to sidestep oft-feared trouble spots.

Flour is tricky — pack it too tightly into a measuring cup, and you might end up with more than a recipe intended. The most-accurate way to measure flour is to weigh it in grams — but not all recipes offer ingredients’ optimal weights (or were even developed with weight in mind).

In our Food Network Kitchen, we aerate the flour a little with a fork, spoon it into a measuring cup, and then level it off — many other pros follow this procedure, too. But other recipe writers might prefer a different method, which could alter how you approach their recipes. In cookbooks and magazines, look for advice in the recipe headers, cook’s notes, or index. But when in doubt, go with our method and adjust the amount next time, if necessary.

Parchment helps food lift easily off baking sheets and pans, but it’s handy in other ways, too. For instance, sift dry ingredients onto a piece of parchment, lift up the sides, and use it like a funnel to minimize spills as you’re adding ingredients to a mixing bowl. Or, keep pie dough from sticking to your work surface by rolling it out sandwiched between two pieces of parchment (which also make transporting the dough less cumbersome).

It’s frustrating to have to fish eggshells out of a mixing bowl filled with ingredients. Minimize the unwanted crunch by cracking eggs into a separate bowl and then adding them to the mix. This will ensure you never ruin your batter with a bad egg, either.