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 ...

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 ...

During a recent baking class at Mid-State Mills in Newton, food scientist Shirley Corriher offered an assortment of tips on better baking. Here are some of her comments: Corriher said that too many ...

In cake making sugar and flour are combined to make a sweet batter. The lightness is obtained by entangling air in the eggs and by the formation of a gas resulting from the union of soda and cream of ...

Last week Colvin Run Elementary School and four other Fairfax County Public schools partnered with Bake for Good, the free outreach arm of the King Arthur Baking Company to teach students how to make ...

Now comes the cookbook, “Gluten-free Scandinavian Treats,” which the Herald’s Pamela Knudson previewed on Syttende mai this year. For those of us who grew up with the scents of krumkake and spritz ...