Coffee Cake is a crumbly, moist dessert cake. The coffee cake recipe, I use here, features two cake layers separated by an additional layer of cinnamon, topped with a streusel topping. Specifically, the baking process and ordering of ingredients contribute to the makings of this signature dish. In reference to heat, the temperature and time...

Steps/procedure: Grease 8 in. square tin and line with baking paper Greasing and lining the pan with baking paper before making the caramels is important to ensure that they do not stick in the pan. Once they have cooled, they can be easily removed from the pan and should not stick to the baking paper....

The deliciousness of flan is caused by much more than the simplicity of certain ingredients. There are many chemical reactions that make flan’s irreplaceable flavor, and texture that is so creamy, and bounces at the tip of your tongue! Click here to further learn about the microscopic reactions that create this finger-licking dish! To see...

Changes Made:  Our Blossom Recipe was inspired by Neurotic Mommy but with a couple touches. We liked this recipe more than the original because it definitely has more flavor with more bananas added. We also used less flour to make the bread turn out more moist. We also added maple syrup and vanilla extract for …

These scones are easy to make and delicious, especially when they’re made by someone other than myself! This is the original recipe here, which calls for 1 tsp baking powder and 1/4 tsp baking soda. I always wondered why both of these ingredients were required in many recipes when just one of them should work...

Image from https://cooking.nytimes.com/recipes/1018653-brownies

Scientific Details The sauce is able to be made with a roux (butter and flour) thanks particularly to the Velveeta cheese in the recipe. Processed cheese such as Velveeta is not made up entirely out if cheese, and contains sodium citrate, which causes processed cheese and in this case, the cheese sauce, to have such...

Chocolate chip cookies: it may be the most basic recipe, but it’s a favorite for a reason.  I’ve always made my cookies the same way; I learned from my mother, my mother from hers, and probably generations before that, too.  But now that I know about the science behind the chocolate chip cookie, I can...

These gluten-free favorites are meant to be chewy, light, airy cookies that constantly leave you wanting more. How are these qualities achieved you may ask? Well, through science! The defining characteristics of these are due to the scientific structure of the ingredients, the order of the ingredients in the recipe, and even the amount of...

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