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 ...

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 ...

It’s one of the first lessons in culinary school: Baking is a science. Any slight changes in a recipe — too much baking powder, over-mixing a batter — can make the difference between a moist cupcake ...

Why baking soda and baking powder are used for baking purposes and why do they bubble? Read all about them in this article. When baking soda reacts with an acid, it produces carbon dioxide gas, which ...

A few years ago, when the kids were studying chemistry, we made Hamantashen cookies for Purim and the question came up about the difference between baking soda and baking powder. We had done the ...

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 ...

"We have that lighter blanket of air over us which means less resistance on baking," Marisa Bunning, an associate professor of Food Science and Human Nutrition at Colorado State University, explained.

You like soft and chewy. He likes thin and crispy. If only there were a way to bake chocolate chip cookies to please everyone. There is! And, no, it's not Martha Stewart's way. It's science. We've ...

This post originally appeared on Ozy.com. 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 ...