Let’s talk ingredients. Once upon a time I knew to buy extract over imitation vanilla but that was about it. I’m not sure who I learned this from or where I picked it up. I followed recipes exactly and I didn’t realize that there were higher quality ingredients that would make a big difference in a food’s taste. When I started baking cupcakes I bought a lot of ingredients in bulk. I read through a lot of recipes online and I also started experimenting with making my own. I kept coming across recipes with specific vanilla brands listed or phrases such as “high quality vanilla” should be used. I didn’t see how a teaspoon or two of one ingredient could make a big difference. So, I found a vanilla cupcake recipe that I really liked. I then went out and bought a range of vanillas. I had the cheapest basic vanilla extract that I could find at any supermarket. I bought two mid priced vanillas and I bought an expensive vanilla that I had to go find at a specialty store. I made up my batter but left the vanilla out completely. I then separated it into 4 bowls and added the 4 different types of vanilla. This was the only difference in the cupcakes I made and I was amazed at the difference in taste once I tried it for myself. This is one of the biggest tips I can give to people. The quality of ingredients really does change the outcome of what you bake.  Not every ingredient needs to be the most expensive or extravagant you can find but you should find a vanilla you like and use ingredients that taste good to you. As you bake you may find yourself as surprised as I was at how this changes your recipes. Vanilla, cinnamon and chocolate all have such varying degrees of quality. Once you switch it will be hard to ever go back.