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 ...

Baking is a science—and baking powder and soda are a big part of it! But despite having similar names, these staples work ...

Eggs are more than just ingredients; they’re the secret architects behind texture, flavor, and rise in baked goods. From the ...

Don’t look now, but baking season is breathing down your neck. (I know, already?) This column will help you understand some of the science that goes into baking perfect cookies, cakes and breads. This ...

Kimberly Palizia, a fourth-grader at Goshen Elementary School in Gaithersburg, is looking forward to baking bread at home. The 10-year-old and about 600 other fourth-graders from seven Montgomery ...

There’s an often-repeated saying that cooking is an art, and baking is a science. That’s because when you’re cooking, most foods are pretty forgiving—you can “guesstimate” amounts and let your taste ...

The science of baking truly amazes me. It is difficult for me to comprehend that a cake-like muffin can be prepared without flour of any type. And they can completely, 100% mimic a regular cupcake or ...

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 ...

Mother’s Day is this Sunday and if your mom has a sweet tooth anything like mine, then my Grandma Flo’s sugar cookies are the perfect treat for your celebration. Last year, my aunt Peg shared a recipe ...