Unless otherwise indicated, make the following assumptions in Times recipes. Butter: unsalted (sweet). Eggs: large. Flour: all-purpose. Fruit and vegetable sizes: medium. Milk: whole. Oil:

vegetable oil (canola, peanut, safflower, etc.). Sugar: granulated. Glossary Baking potatoes: Starchy potatoes that are light and fluffy when cooked. Baking potatoes have rough, russet skin.

Boiling potatoes: Waxy potatoes that are firm when cooked. Boiling potatoes range in size from tiny creamers to long all-purpose. All have smooth skin. MORE TO READ