you can pretty much eyeball salt or vanilla extract, you donât need to get out the teaspoon measure
you really canât eyeball baking powder or baking soda
level off dry ingredients like flour or sugar by dragging the back of a knife across the top of the measuring cup
Iâve yet to see a recipe where salted v. unsalted butter made a difference in taste so like ¯\_(ă)_/ÂŻ
you donât need to add the ingredients in the order they say you have to, or use two different bowls, or whatever
if youâre supposed to have two bowls, one for butter/sugar/other wet stuff and one for flour/baking soda/salt, and then âadd the dry ingredients slowly to the wetâ  - nah, thatâs for people who have electric mixers, fuck those people and their noodle arms
make the wet ingredients bowl, add the baking soda and salt and whatever and mix, then add the flour
some things you can substitute, like margarine for butter or nut milk for milk
things you canât substitute:
chemical reaction things like baking soda or yeast
eggs [note: you can make eggless baked goods, but it works way better with recipes intended to be eggless]
anything that tastes strongly, like I tried to make 3-ingredient vegan brownies and I didnât have any almond butter and oh boy it tasted like chocolate peanut butter
most recipes from like chocolate chip bags or the backs of sugar boxes are the same recipe with one little thing changed, seriously
like the ghirardelli recipe for chocolate chip cookies is exactly the same as hersheys is the same as toll house, but hersheyâs calls for a half teaspoon less of salt and ghirardelli calls for an extra teaspoon of vanilla extract
the moral of the story is that no one cares about salt or vanilla extract and neither should you
if youâre not sure, make the recipe exactly like it says in the directions once, and then after that do it however you think best
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