Madeleines are as iconic as the Eiffel Tower in France. But don’t let these delicate tea cakes fool you, they’re deceptively difficult to master. By understanding the basic techniques of baking, you’ll be chowing down in no time.
Donuts are an iconic breakfast food in America, but many of us probably haven’t made them in our homes. I experiment with different types of donuts and different cooking methods to find out what makes the best homemade donut.
Do Betty Crocker and Duncan Hines account for human error? I’ve often wondered if one could truly mess up a boxed cake mix. Baking is much more of a science than cooking, and your technique really matters (just ask my boyfriend, he’s slowly learning 🙂 ) So I decided to put it to the test. […]
We all know we eat a lot of salt, probably even too much salt. So, why don’t we just reduce or remove it from our food? The trouble is, it’s much easier said than done. Salt has many functions in food, from flavor to preservation to tenderizing to controlling yeast. And of course, we do need salt in our diet, just not as much as we’re currently consuming. Read on to see the latest experiment that explains exactly why salt reduction is so difficult for food scientists in the cereal industry.
A scientific look at the different types of flour and their effects on finished bread.
Practice makes perfect, even in the kitchen. I explore common downfalls of making macarons at home and how to fix them.
Macarons are both beautiful and delicious, but they are infamous for their difficulty in the kitchen. I share my experience at macaron prep with an experienced pastry chef.
There is a lot of confusion out there surrounding gluten: what it is and whether or not you should eat it, Take a look to have all your questions answered with science!
Take a unique look into the science of one of my favorite sweet treats. From ingredient functionality to what happens in the oven, you’ll never look at a cookie the same way again!