Baking science

Science of Baking Class: We’ve all enjoyed a light and tender muffin, or a moist and delectable slice of cake, but have you ever thought about why the texture and crumb are the way they are, or what it takes to achieve such results? Welcome to the Science of Baking wher…

Learn the science of baking with this complete cake guide that includes tips to help you bake perfect cakes with properly measured ingredients that react to create the chemical reactions cakes need to rise and bake! With these baking basics, you'll be able to master cake baking in no time.

Learn why chilling your cookie dough before baking is a game-changer, with lots of tips so your cookies are BETTER than from a bakery!

Summer Stone is back to share some insight on how fat affects our cakes… determining once and for all if a butter cake is really a better cake. A comparison of butter, oil, shortening and margarine.

Baking Soda vs. Baking Powder: how these leaveners are different, how they work, how they affect your baking, and how to test for freshness!

Baking soda ratio in cookies #cookies #ratio

combining the science of baking courtesy of Shari's Berries and National Cheese Pizza Day!

Learn about the science of salt in baking. A little salt goes in a long way when you bake from scratch.

The Kitchn’s Baking School Day 17: A master class in cookies. Join The Kitchn’s Baking School: Sign up and see all The Kitchn’s Baking School assignments What’s there not to love about cookies? They come in all sorts of shapes, sizes, flavors, and textures. Plus, you can pop one, two, or a half-dozen in your mouth whenever you please! Cookies are fun, playful, and approachable. No matter your skill level, nearly everyone can make at least one type of cookie.

The function of sugar in baking goes far beyond sweetening your baked goods. Sugar serves many functions in baking including holding onto moisture, tenderizing baked goods, assisting with leavening, stabilizing egg whites, and decorating the tops of baked goods.