I consider Nourishing Traditions, by Fallon, the 'bible' on how to cook, though I value gems and tips from everyone. Sourdough breads, sprouted whole wheat muffins, waffles or pancakes, 100% sprouted whole wheat yeast bread, O'Hana's pineapple bread, plate size cookies, any cake, bar, pie or dessert. Bone broth soups of all kinds. When I grew up, coffee served with sandwiches and cakes, cookies or bars was a twice daily between meals tradition. Dessert was served at every meal. While meals were family style, not gourmet, I became expert at baking most anything from scratch. It's a wonder I have maintained a small waistline to this day. I have mastered the art of cooking 100% sprouted whole wheat sandwich bread loaves starting with wheat berries, sprouting, drying and grinding them, then baking them into a loaf. I bake multigrain (oat/ww/ap flour)sourdough bread using homemade sourdough starter rather than yeast. I experiment with recipes, modifying them until they suit me--lower fat, whole v.s. refined grains, low or no sugar, pre-soaked grains (see Fallon's book, Nourishing Traditions), so you might imagine I see a flop once in a while. In one learning phase, I fermented vegetables--some of which fermented well; broccoli should not be fermented. Also, if you ferment Kombucha tea, use the bleached white sugar or risk actual alcoholic content which is what I think happened when I used raw, unbleached sugar. (oops!) Also, your little house might smell like a still unless you keep make these things in the garage! I don't ferment anything anymore. It was a phase.