Popover Do-Over

I recently made popovers that tasted great but didn't rise very high. What am I doing wrong? —S.S., Maynard, Massachusetts

You could get a higher return on those popovers by following a few simple tips. First, start with ingredients that are at room temperature. To save time, eggs may be set in a bowl of warm water for a few minutes, and milk can be warmed to lukewarm. Grease and lightly flour custard or muffin cups to give the batter something to cling to as it rises and for easy removal of the popovers once they’re out of the oven. Finally, avoid opening the oven door during baking. Drafts may cause popovers to collapse.