Best baking tip

  The best baking tip to make scrumptious goodies and savories in one word, is butter.  High quality butter makes all of the difference in baked goods, sauces, mashed potatos, etc.  The pale yellow, almost tasteless butter in many groceries, makes inferior tasting foods.  You need less butter than recipes call for, when using the rich Irish or English butters.  For every stick of that butter, I use 1 tablespoon less in my recipes.  With stovetop  No Bake  Dough Cookies, I use 1/3rd of the recipe amount.  Use  1/2  less butter in mashed potatos than what you are currently using.  I sometimes use an English one, but currently buy unsalted Kerrygold pure Irish butter. 
  High quality butter is especially noticible in pizzelles, butter cookies, shortbread, pie crusts etc.  This butter freezes well, so I buy a couple of extra  ones to pop in the freezer to use when the baking mood strikes me. Sometimes this Irish or English butter is packaged as 2 sticks together, so when I open one, I divide it in half lengthwise, so it becomes 2 individual sticks.  A dab will do it for  cooking vegetables.  I use less butter and enjoy the foods much more.