Its catapult to popularity may have been triggered by the pandemic-induced yeast shortages, but even months later, when instant yeast is once again available at most grocery stores, sourdough’s...
Aquafaba (literally the amalgamation of the Latin words for water and bean) is the liquid that remains after boiling legumes. In 2014 a French musician discovered this liquid’s ability to create a...
You might think sugar only sweetens your favourite cupcakes, but it actually plays a couple of other roles as well. The Maillard reaction for example, which is responsible for many of the...
Cream of tartar is close to the heart of any organic chemist because the study of this compound by Louis Pasteur in 1848 was pivotal in leading to the understanding of the three dimensional...
"That's the way the cookie crumbles!" How often have you heard that expression? It is usually a statement of disappointment which may be paraphrased as "tough luck." But why does a cookie...
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