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To make self-rising flour, whisk 1 cup all-purpose flour with 1½ tsp baking powder and ¼ tsp fine salt; mix well and use or store airtight.

To make powdered sugar, blend 1 cup granulated sugar with 1 tablespoon cornstarch until fluffy, then sift and store airtight.

To make pizza dough, mix flour, water, yeast, and salt, rest the dough, then knead, proof, stretch, and bake for a crisp, chewy crust.

Melt cheese with milk and aromatics over low heat, stabilize with starch or sodium citrate, then season and serve warm as smooth queso.

To make pumpkin pie, build a flaky crust, whisk a spiced custard, fill the shell, and bake until the center hits 160–175°F with a slight jiggle.

Melt butter with marshmallows, fold in crispy rice cereal, press into a pan, then cool and cut into squares for classic Rice Krispie treats easily.

To make salmon, season and cook fillets by baking, searing, or grilling until they reach 145°F (63°C), then let them rest for 3 minutes.

Rice pudding is made by simmering rice in milk with sugar until creamy, then finishing with vanilla and optional egg for extra richness.

For basic icing, whisk 1 cup confectioners’ sugar with 1–2 tbsp milk, 1/2 tsp vanilla, and a pinch of salt until smooth; thin or thicken as needed.

Boil pasta, make a roux-based cheese sauce, combine, then serve stovetop or bake for golden homemade mac and cheese.