Ask any questions you have about cooking and baking. No question too silly nor basic nor complicated! I know from our fairly regular food threads that there are some ridiculously good chefs and bakers on GT, so I feel like the group can help sort things out.

I’ll start. You know the “recommended yield” on baked goods you see in recipes? Does anyone ever actually get that with cookies/muffins/etc? I certainly don’t and I consider myself a mediocre baker, so I am wondering if this is just an issue of “get better at baking”? Like I just made these (literally too hot to eat but gonna happen soon!) and the yield says 12 but I got 17 muffins. Unless there is a difference between a cupcake and a muffin pan?