Please Explain: The Science of Baking

Baking can?seem?like magic, but it's not--it's chemistry! And understanding even a?little?about what is going on when you combine ingredients and add heat can make you a much more successful and satisfied baker.Shirley Corriher, author of BakeWise: The Hows and Whys of Successful Baking, and Chef Scott McMillan, a pastry art Instructor at the Institute of Culinary Education in New York City,?explain the particulars of baking--from different flours to measuring by weight to the differences between baking powder and baking soda.Let us know if you have a question about baking. Leave a comment!