Tag: baking science
Why Are Gluten-Free Cakes So Dense? Common Problems and Helpful Solutions
Gluten-free cakes often end up heavy and dense. Learn why this happens, what science says, and get real-world tips for lighter, fluffier gluten-free bakes.
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What Do Eggs Do in Cookies? The Real Science Behind Perfect Bakes
Eggs do way more in cookies than just hold things together. From texture to flavor and even the color of your cookies, eggs are a key player in how your batch turns out. This article breaks down the science behind why eggs matter and what actually happens when you leave them out or swap them for something else. You'll also get tips for handling common egg dilemmas in the kitchen. If you want cookies that wow everyone, you'll want to know these behind-the-scenes details.
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