Have you ever wondered why dessert recipes often call for a little bit of salt? Find out why here.

What is the role of butter in baking? This post will tell you the basics that you need to know.

Learn the basic science behind caramelization.

The science behind cornstarch and how it is used in baking.

An overview of the properties of egg whites and egg yolks and how they impact baking.

An overview of different types of flour and their uses in baking.

An overview of substitutions for ingredients commonly used in baking.

The science behind the Maillard reaction and why food turns brown when cooked.

Many recipes call for flavor extracts, but what exactly are they? Is an extract the same as flavoring? Can anything be made into an extract? This post will answer all these questions and more!

Find out the science behind the unique confection that is marshmallow.

Have you ever wondered how egg whites go from a liquid to fluffy foam just by whisking? Or what soft peak means? This post explains the basic science behind whipping egg whites, complete with pictures from different stages of whipping.

This post provides some basic information about baking with yeast, including the difference between different types of yeast used in baking and the best conditions for yeast to grow.

Recipes often warn you to not overmix your ingredients, but do you know why that is? There are a few reasons you would be cautioned against overmixing, but this post will focus on gluten development.

Have you ever wondered what happens when you whip cream? How does it go from a runny liquid to a fluffy foam in just a few minutes of whisking? In this post I will explain the basic science behind whipped cream, show you what its different stages look like, and provide some helpful tips when making your own.

Baking soda and baking powder are both chemical leaveners that react differently in recipes. I baked chocolate chip cookies with different amounts of baking soda and baking powder to show the differences.