, though like many Boston places only some stuff is noteworthy - The Brazilian Cafe Belo mini chain sells some truly amazing cakes. I have been trying to figure out who makes them forever - Tabrizi Bakery in Watertown square has...

the science and chemistry. I love Wayne Gisslen’s professional baking text I like Classic Home Desserts by Richard Sax for family baking.

-service-y quality that makes the cookies a definite "yuck." If you trust the recipe source, follow the directions. Baking is as much science as art.

happy that they can eat some gluten-free bread, that they don’t care what it really tastes like as long as it’s gluten-free. I know that baking is a science, and I don’t really understand how the...

I wouldn’t dare presume to get into a discussion of the science of it, but from personal experience my bottom crusts are crispier and flakier when the Pyrex is in direct contact with the stone than when I’ve put it on...

i am baking i try to act less harebrained and try to get all my ingredients together, laid out and organized— i am kind of a scattered person). baking is more of a science than cooking, you can’t really...

, and avoidable with a scale. It is frequently written that cooking is an art and baking is a science, and this is particularly true when it comes to things like cakes. Bread is more a matter of feel, but for a good result with...

We have a second home at 6500' elevation and so deal with some cooking adjustments. What I haven’t been able to solidly deal with is what my oven temp should be. I don’t bake bread, cakes, etc. so it’s roasting...

baking is much easier than cooking because it is a science - throw exactly the right amount of ingredients together in exactly the right way, and it should turn out every time. Good luck!

The first serious book I ever read about bread baking was Elizabeth David’s English Bread and Yeast Cookery. I can’t praise this book highly enough. It has everything you could every want — beautiful writing,...

I think Rose Levy Baranbaum’s The Christmas Cookie Cookbook" is genius and has enough detail to be a primer for cooking baking science. The pictures are very 80’s, but insirational. fayefood.com

I’m making the french boule from Bittman’s How to Cook Everything Vegetarian. It has to be at the dinner party at 6pm, and it is 2pm in London now. So, obviously, no knead 24 hours is out. But, what if I baked it like...

start to experiment and he is the master in this area. I love both of the King Arthur baking books, but they are mostly recipe collections. "How Baking Works: Exploring the Fundamentals of Baking Science" by Paul Figoni, might be...

there was a little more discussion on technique, baking science, and info on how to modify recipes successfully.

bakes and cools. the second batch of the cake is always a bit different. i’m sure there is science around this and people will be able to expain this better, but this is one of the reasons why i buy my cake pans in multiples...