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 ...

I’ve once heard it said, “Cooking is an art, baking is a science.” That seems mostly true. There seems to be more freedom with cooking — if you add too much butter, your food will likely be OK if ...

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

No baking soda? No problem. Here are some helpful swaps and why they work. Before you begin baking you should always check the pantry and read the recipe from start to finish. But on the off chance ...

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 ...

Holidays are truly worth celebrating! And baked goodies are but just one way many families observe not just the holiday, but family traditions and what is special. Nonetheless, baking brings on an ...

In the world of baking, there are two ingredients that every home baker must have: baking powder and baking soda. They look similar, they sound similar and they act similar, so what’s the difference?

Pushing the boundaries of food development through science is at the core of Drexel University's innovative Master of Science in Culinary and Food Science. The program offers dynamic, ...

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.

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 ...