My kitchen has always been filled with the aroma of yeasted bread, chocolate cake, cinnamon rolls, or any sweet creation I'm making to share with family and loved ones. I'm known as the baker. I have gotten so many questions about baking. Why didn't my cookies spread? Why did my cake bake with a dome? Can I use all-purpose flour instead of pastry flour? How do you make French macarons? Do I refrigerate or leave my cake at room temperature? And I love answering every one of them! So I started a centralized site to help answer baking questions, your questions, and help you develop as a baker.