How do you know baked goods are actually done?

A timer tells you when to start checking. It does not always tell you when something is finished.

Edges, surface color, spring, cracks, internal temperature, a clean tester, and carryover cooking can all matter depending on what you are baking. Brownies, bread, cake, and cookies do not share one universal test.

Which doneness cues do you trust for the things you bake most often—and which cues have fooled you?