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 ...

Eggs might seem simple, but in baking they are anything but. They are the backbone of countless recipes, performing multiple roles simultaneously. Understanding their science transforms ordinary ...

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 ...

In cake making sugar and flour are combined to make a sweet batter. The lightness is obtained by entangling air in the eggs and by the formation of a gas resulting from the union of soda and cream of ...

Choosing between baking soda and baking powder is one of those small decisions that quietly determines whether a recipe turns out light, tender, and evenly risen, or flat, dense, and oddly bitter.