One of the hardest parts about making homemade cakes, cookies, bread, or even meringues isn’t the actual baking. It’s not the weighing of the ingredients. And it’s definitely not the mixing — we’ve got a data-analytics-id=”inline-link” href=”https://www.tomsguide.com/best-picks/best-stand-mixers” data-mrf-recirculation=”inline-link” data-before-rewrite-localise=”https://www.tomsguide.com/best-picks/best-stand-mixers”>stand mixer for that. It’s knowing when your food is actually ready to come out of the warm oven and onto your room-temperature countertop. If you’re anything like me and tend to leave foods in the oven for a little longer, just to be on the safe side, then things are about to be switched up big…
