Minimal working the dough with cookies and bars minimizes gluten development, avoids tough

and dry cookies and bars. Use all-purpose flour.

Don't reduce fat and sugar much in cookie and bar dough.

Make your own pie crust. Use all-purpose flour, fat in pea-size pieces (for flaky pastry) or

working it in until fine (for mealy pastry). Work dough as little as possible and add a little acid

for tender, flaky crust. Adjust water so dough is neither dry, nor sticky.

Never let pie dough warm up. Let it relax and chill before rolling and before baking.

Cobblers, crisps and crunches are one of the simplest and most foolproof of dessert

preparations.

Use gentle and slow heat for puddings and custards to avoid curdling and to produce velvety

texture. For safest method, bake them in hot-water bath.

For easy and elegant desserts, learn to make crêpes. Make many and store in freezer.

Learn the difference between fruits that ripen after picking and those that do not. Final ripening

of fruits is best in heavy, closed paper bag at temperatures between 50°and 75°F (10º and

24°C). Don't expect fruits to ripen in the refrigerator. Once ripe, store fruits refrigerated. Most

fruits develop their full flavor at room temperature.

Tropical fruits, except for citrus fruits, don't do well in refrigeration—they prefer cool, but not

chilled storage. Berries, highly perishable fruits and temperate-climate fruits are best in the

refrigerator. All fruits suffocate in closed plastic bags. They need air to breath and high humidity

to prevent drying out.

In cooking, frozen fruit is often better than out-of-season fresh fruit.

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