Cooking Chemistry

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Baking in General (flour, starch, shortening, leavening , eggs, sugars, and salts)

The Science of BakingOur fun infographic explains how it all works, from caramelization to making a cake rise.

Cakes

The science of the perfect cakeNina Notman opens her lab notebook to find a recipe fit for a queen

The science of cake | Andy ConnellyAs Britain tightens its belt for a new era of austerity, Andy Connelly takes solace in the science and magic of cake

Learn All About the Science of Making the Perfect CakeLearn the science of ingredients that combine to form cakes, from scratch or from a mix for perfect tender and fluffy results every time.

Cookies

The Science Behind Baking Your Ideal Chocolate Chip CookieWhatever your pleasure — crispy, soft, gooey or nicely tanned — it's easy to customize the classic Nestle Toll House chocolate chip cookie. Just follow these expert tips.

The Science of Baking Cookies - Magazine - FineCookingDavid Joachim and Andrew Schloss explain the science behind the way cookies ingredients work to create both flavor and structure.

Cookie scienceGood bakers know how to follow recipes. Great bakers know how to tweak them – how to deviate subtly from the printed word and create something that’s not just tasty but tailor-made to your palate. The line between good and great is surprising easy to navigate when it comes to chocolate chip cookies. All you need is a little cookie science and a friendly guide to show you the way.

Doughs

Culinary Science: Dough chemistry – How It WorksHow It Works – The simple science behind one of the world’s oldest recipes – Science

Learn The Science Behind Kneading DoughLearn the tactics to knead your bread to get the perfect crust and crumb with these helpful tips for kneading by hand, machine, or fermentation.

Science of Bread: Bread Science 101 | Exploratorium

Gluten Free

What Is Gluten? The Science Behind Great DoughWhat "gluten-free" actually means, and how wheat protein enhances doughs, batters, and baked goods of all kinds.

Gluten-free FloursGluten-free Flours Also known as gluten-free blends What are Gluten-free Flours? Gluten-free flours or blends are dry mixes that can replace or substitute gluten in bakery products such as bread, pizza, cookies,

Pasta

The Science of the Best Fresh PastaMaking your own fresh pasta at home sounds intimidating, but it's also an eminently achievable skill. Here's everything you need to know to make a light, springy, delicate fresh pasta that's as well suited to slicing into noodles as it is to making ravioli.

How Spaghetti Cooks

Starch GelatinizationBy Diana Maricruz Perez Santos When my friend Tom invited me to participate in this blog, he suggested I write about my research topic. I remember my answer: "24/7 is a lot gelatinized starch for me." I have even earned the nickname "Diana Starch" between my peers. Every day I notice there is still much I must learn in this field. But, here I will write a little about this reaction and its use in the food industry. The science of gelatinization Starch gelatinization is the process where starch and water are subjected to heat causing the starch granules to swell. As a result, the water is gradually absorbed in an irreversible manner. This gives the system a viscous and transparent texture. The result of the reaction is a gel, which is used in sauces, puddings, creams and other food products, providing a pleasing texture. The most common example to explain this phenomenon is pasta preparation: pasta is made mostly of semolina wheat (wheat flour) that [...]

Meats - Maillard Reaction

Science of Meat: The Science of Cooking Meat | Exploratorium

Searing Steak - Food Science | ExploratoriumSearing doesn’t retain water—it eliminates it.

Custard and Puddings

The curious chemistry of custardCombine milk, eggs, sugar and gentle heat and one of our most treasured comfort food appears. But how is this creamy concoction conjured? Veronique Greenwood peers into the pot.

Ice Cream

The simple and effective scientific principles behind the soft and satisfying texture of good ice creamdavidson.weizmann.ac.il/en/online/sciencepanorama/chemistry-ice-cream

The Science of ice cream Why should you bother with the science? - Because it will actually help you to make better ice cream! If you think about it, an ice crea

The Science of Ice Cream - Article - FineCookingA few tricks can help make this summer treat its smooth, creamy best.

Sushi

The Delicious Chemistry of SushiTake a bite of science with these fun facts about the Japanese culinary staple.

The Science of Sushi: What is Sushi and How to Make ItWhat is sushi and how to make it the best way possible? Helped by science and physics, we provide you a guide to become the ultimate sushi masters at home.

The Science of Sushi...

Cheesecake

Cheesecake 101 - Article - FineCookingFood scientist Shirley Corriher investigates two kinds of cheese cake: those with starch and those without. You'll learn how the presence or absence of starch affects their cooking, and you'll learn why cheesecakes crack and how to remedy the problem (and prevent it in the first place).

Pretzels - Why A Baking Soda Bath?

How To Make Soft PretzelsI have so many good memories of soft pretzels: a cold afternoon my first time in New York, Red Sox games at Fenway Park a few years later, a fantastic restaurant in San Francisco that serves them as an appetizer with cheese dip. In fact, it was a recent visit to this restaurant that reminded me of my deep and abiding love for this salty, chewy, soft-centered bread — and how, once upon a time, I’d even made them myself. Soft pretzels aren’t that hard, really.

Carbohydrates: gelatinisationGelatinisation: thickening a liquid (sauce) by heating starch.

Onions and Garlic

Why onions make us cryResearchers add another piece to the molecular puzzle biochemists have tried to solve for decades — why onions can make our eyes tear up.

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