Kitchen Technique #1- Dried vs. fresh herb conversion is, 1 tsp dried = 1 T fresh, or 3 times more for fresh in place of dry.
Kitchen Technique #2- Always read the whole recipe before you start making it.
Kitchen Technique #4- My top secret baking ingredient, the cinnamon. If you have never heard of, or tried Vietnamese Cinnamon you are missing out. You don't even realize what cinnamon taste like until you have used this! I buy mine at Penzey's Spices. I am lucky enough to have one in my city and they are expanding all of the time, they also have an online store. They are excellent spices at a decent price. If you cannot find Vietnamese Cinnamon, then I would say Chinese Cinnamon is a runner up.
Kitchen Technique #6- Grade A Maple Syrup has less maple flavor, more sweeter, thinner and lighter. Grade B Maple Syrup has more maple flavor, less sweetener, thicker and darker. Choose based on how much maple flavor you want...or in my case, go with what you have in your pantry. More recently my pantry contains the latter- Grade B Maple Syrup is divine! From a health perspective it contains more mineral content too.