Recipes often warn you to not overmix your ingredients, but do you know why that is? There are a few reasons you would be cautioned against overmixing, but this post will focus on gluten development.

Have you ever wondered what happens when you whip cream? How does it go from a runny liquid to a fluffy foam in just a few minutes of whisking? In this post I will explain the basic science behind whipped cream, show you what its different stages look like, and provide some helpful tips when making your own.

Baking soda and baking powder are both chemical leaveners that react differently in recipes. I baked chocolate chip cookies with different amounts of baking soda and baking powder to show the differences.