India, Jan. 26 -- B aking for the first time can feel intimidating, with all the measuring, timing and unfamiliar terminology. Worry not. Food influencer Samantha Merritt (@sugarspon_sam), who says she's been baking for over 20 years, has shared five things she wishes she'd known sooner. For soft, flavourful cookies that stay good for days, pull them out a minute early. Cookies continue to bake from residual heat on the tray once they're out of the oven. That extra minute inside can mean dry, crunchy results instead of chewy centres. Measuring by weight is more accurate than using cups, especially for flour, sugar and butter. If your bakes spread too much, feel dry, or don't resemble recipe photos, inconsistent measuring is often the culprit. Save on flour, sugar and butter, but invest in good-quality baking powder and baking soda. Cheaper versions can clump and cause bitter pockets, while better brands rise evenly and taste cleaner. When a recipe calls for cold butter, try using a cheese grater. It helps disperse the butter evenly through the dough without overworking it, giving you flakier layers with far less effort. Glass and metal pans bake differently. Glass usually needs more time and can affect texture, while light-coloured metal pans bake more evenly and predictably. If a bake looks under- or overdone despite correct timing, your pan material could be the reason. HTC...