I heated the baking stones for an hour before sliding the dough onto them.

To achieve a crispy crust, I slid the pizza onto the baking stone after preheating it for 45 minutes.

I lined two baking sheets with parchment paper and slid them into the oven to bake the cookies.

The chef tested three different baking powders to see which produced the fluffiest cupcakes.

The chef recommended a pre-baking glaze to lock in moisture.

Place the cookies on the baking sheet and slide it into the oven when the timer dings.

The bakery ordered several new baking boards to handle the morning rush.

She dusted the baking board with flour before kneading the dough for the sourdough loaf.

I lined the tray with baking paper before placing the cookies on it.

Before roasting the vegetables, line the tray with baking parchment to prevent sticking.