Mix

Know your mixing methods: Use stirring for simple combining, blending for uniform distribution, beating for air incorporation, and folding for delicate ingredients.

Temperature matters for baking: Keep ingredients at room temperature (68-70°F) for better incorporation, except when making biscuits which require cold fat.

Add light to heavy: When combining mixtures of different weights, always add lighter ingredients to heavier ones to maintain volume and texture.

Don't overmix batter: Stop mixing as soon as ingredients are just combined to prevent tough, dense results from overdeveloped gluten.

Use proper tools: Balloon whisks work better than spatulas for folding; wooden spoons are ideal for stirring thick mixtures; electric mixers save time for beating.