These old-fashioned dishes keep butter spreadable. Butter glides nicely onto bread and other baked items at room temperature.
Tired of hardened sugar? Grandma's airtight container prevents this. Air-dried brown sugar clumps. White sugar reacts similarly to excess moisture.
Room-temperature eggs combine better into batter and produce lighter, more uniform bakes, just like warm butter.
Did your grandmother ever make you sift or fold baking mix? These steps are necessary for air-filled cakes.
Grandmas are masters at preventing food waste, yet we all toss out fruit occasionally. Bake it. Old apples live again in a golden pie or fluffy muffins.
It wasn't pointless. First, it keeps the cake from clinging to the tin. Lining the tin stops the cake from being too dark.
How did grandma's cheesecake always appear so smooth and perfect? She probably baked it in a bain marie and let it cool slowly in the oven.
Our grandmothers taught us patience when melting chocolate. Heat chocolate slowly over hot water, stirring as you go, and turn off the hob early since it will continue to melt.
Rolling the citrus fruit on a hard surface breaks disintegrate its cells, letting you squeeze more juice when you cut it.