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 ...

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

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 ...

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 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 ...

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 ...

Many would argue that the natural sciences and the fine arts are on completely different sides of the spectrum and require totally different approaches. The study of extinct animals seems to be as far ...

Students mix dough while baking sugar cookies Monday, Dec. 6, 2021, with the Quakertown Community High School STEM Club. Maryann Mann of Giacomo’s Italian Market worked with the students in the school ...

When you think of school science fair projects, you might think of baking soda volcanoes or Styrofoam models of the planets. More to the point, that’s what a lot of students think of – and what they ...

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 ...