'Spring Baking Championship' Judges Dish Their Most-Important Baking Tips

Baking is a science, but you don't need to be a scientist to start baking. If you're a beginner, follow these tips from Food Network's Spring Baking Championship judges (both past and present) to start off just right.

"Always measure every ingredient in the entire recipe before starting to mix and bake. There are some things in baking that have to happen in exactly the right way, and stopping to measure just isn't possible." —Duff Goldman

"Make sure your oven temperature is accurate.” —Nancy Fuller

"Use a good recipe. Start off with a simple recipe if you are not a baker yet, and then work your way up from there. Practice, practice, practice!" —Lorraine Pascale

Use the proper-sized pan and the proper type of pan — metal, glass or ceramic — for the recipe. "Ceramic will tend to overcook a recipe, because it retains heat." —Nancy

Make sure to grease the pan "so when it's time to remove the baked item from the pan, it comes out as it should." —Nancy

"Room-temperature eggs are much easier to separate. The whites loosen and fall off the yolks much more fluidly." —Duff

"Things keep cooking for a few minutes after you take them out of the oven. Pull things like cookies out a bit earlier than you think you should." —Duff

"Baking bread is one of the most fun and rewarding things you can do in the kitchen. Bake bread often." —Duff