HIGH ELEVATION BAKING AND COOKING

Q: When I am baking a cake, it often comes out dry or heavy. Testing the doneness with a toothpick doesn't always give the best indication. I try not to overbeat the mix to prevent gluten development. What am I doing wrong? I'm relatively new to high-elevation cooking having lived on both coasts for many years. Thanks for your help, Linda B.

A: Linda: I always pass on this helpful advice from Colorado State University in Fort Collins, CO. The cooking wizards there have been the go-to for high-elevation cooking tips for years. Check out their tips and advice. I hope they help.