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 ...

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

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 ...

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 ...