Baking and Chemistry
Learning chemistry can be as easy as pie, or maybe just a piece of cake. Explore the chemistry of baking cookies, bread, pie, and cake, and investigate the science that’s behind ingredients in your cupboard.
- Periodic Table Celebration Cupcakes
2019 was the International Year of the Periodic Table. What better way to feature it than on cupcakes?
- The Science of Baking
A blogger combines advice from bakers, chemists, and her grandmother to discover where her cheese puffs took a turn for the worse.
- Developing a High School Food Chemistry Elective
Thinking about a food chemistry course? Read about one teacher's journey.
- Food Chemistry in the High School Classroom
Cook up some chemistry learning. Start with the science of molasses cookies and bread, then move on to other recipes from this webinar.
- The Science of Baking Infographic
Check out this break down of baking, one ingredient at a time.
- Chemistry Is a Piece of Cake
Baking reactants combine to give you a delicious product. How?
- Chemistry Cupcakes
Mix up one batch of cupcakes, then get ready for cupcakes 2.0. Hack your recipe and see the results.
- Are Boxed Cake Mixes Foolproof?
Overmix, undermix, just right—is there actually any difference?
- The Simple Ingredient That Can Make Any Cake Better
Is this title cake clickbait? Could be. But it's worth the light and fluffy payoff.
- The Chemistry of Cake Baking
Love cake, but allergic to one or more of the typical ingredients? Research to the rescue.
- Cake-Baking Secrets
Cakes falling flat? Food Network guru Alton Brown has solutions.
- The Science of Cake
Join someone who “takes solace in the science and magic of cake.”
- Flour, Eggs, Sugar, Chocolate... Just Add Chemistry
This chemist chef takes cake testing to the max.
- The Science Behind Red Velvet
Is it red food coloring? Or something else?
- Baking Temperature Comparison
What’s the perfect temperature for cake perfection?
- The Science Behind Gingerbread Houses
What dough gives you the sturdiest structure? A tremor table puts the houses to the test.
- How To Build an Indestructible Gingerbread House
Inhabitants of this gingerbread house would have nothing to fear. But would you want to eat it?
- Sweet Science of Madeleines
Should we call it the camel of cookies? Just look for the characteristic hump and the science that makes it.
- Grandma Button's Molasses Cookies
Bake up some tasty cookies, but be warned—you’ll need to translate the “science-speak” first.
- The Skinny on Low Fat Cookies
Low fat vs. regular. Can you tell the difference?
- Chemist Divulges How To Bake the Perfect Cookie
Cookies “pitifully pale”? Disappointingly crumbly? This food scientist has antidotes to “common cookie complaints.”
- Your Ideal Chocolate Chip Cookie
Customize your cookie. What will it be? Crispy? Chewy? Tweak your recipe to yield your favorite.
- Cookie Science: A Bit About Butter
Take your cookie analysis to the next level using statistics in this cold/room temperature/melted butter showdown.
- Macaron Science 101
Making these tricky cookies can be a tasty challenge. How will you fare?
- Landmark Lesson Plan: Development of Baking Powder
Ready, set, rise! Baking powder makes it happen—learn about its history.
- The Chemistry of Baking Powder
The right leavening equals light and fluffy. Learn about one of them, then answer questions.
- The Difference Between Baking Soda and Baking Powder
Added baking soda instead of baking powder? Or vice versa? So what? Find out if it makes a difference to your cookie.
- Baking Powder Wars: A History
A cutthroat war between rival baking powder companies? It’s true! This podcast gives you the scoop.
- How Yeast Works
Will yeast work with just water? Water and sugar? What about artificial sweeteners? Experiment with these combos and more.
- Sourdough for Science
Get started with starter, then share your sourdough data with researchers.
- Baking Bread: The Chemistry of Bread-Making
Four ingredients combine into carb deliciousness. How?
- The Aroma of Fresh-Baked Bread
What is it about the smell of fresh-baked bread that’s so appealing? Learn about the aroma compounds that waft to your waiting nose.
- Flour Power
Is all-purpose flour one-size-fits-all? Or do you need another choice or two on your shelf?
- Bread Science 101
“Goodness, gracious, great balls of gluten!” Visit this collection to learn about what makes dough stretchy, what gives it an airy texture, and more.
- Bread Chemistry
Wheat or white? No matter the type of bread, there’s chemistry involved.
- For a Proper Pretzel Crust, Count on Chemistry and Memories
Does a caustic alkaline solution sound like the perfect dip for your baked goods? You might be surprised.
- Egg Foams
Make a perfect meringue, soufflé, or mousse by following these science-based egg-whipping tips.
(all sites accessed April 2020)