Some baking enthusiasts swear by Alsa, a brand of baking powder from France, over American brands. Part of the reason some bakers prefer this ingredient can be tied to Alsa's composition and the ...

Rahul Mandal, the researcher who won TV’s Great British Bake Off last year, is the star of the August 2019 issue of Physics World magazine with a tasty look at the science of baking. Based at the ...

Baking bread is about more than mixing ingredients, kneading dough, and cooking at the right temperature—it's about math, science, and reading, too.?? That was the lesson fourth-graders learned last ...

Leavening agents rarely attract attention beyond the moment a cake rises or fails, yet their chemistry shapes texture, ...

It has often been said that while cooking is an art, baking is a science. Melissa Garay Belinski of Shillington, a scientist and accomplished home baker, could not agree more. A chemistry instructor ...

Yes, baking is chemistry, cooking is art. But this oversimplified nugget of kitchen wisdom holds some serious truth, and understanding how might just change how you approach your next meal.

You like soft and chewy. He likes thin and crispy. If only there were a chocolate chip cookie recipe that pleased everyone… There is! And, no, it’s not Martha Stewart’s. It’s science. There’s also an ...

The science of baking truly amazes me. It is difficult for me to comprehend that a cake-like muffin can be prepared without flour of any type. And they can completely, 100% mimic a regular cupcake or ...