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 ...

It’s good to be back writing my favorite column after an extended absence. One of the most interesting questions people ask me about baking is: “Is it a science or an art? Is a baker a scientist or an ...

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 ...

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 ...

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. The ...

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 ...