Learn the science behind baking ingredients. Ever wonder what would happen if you changed the number of eggs in a cake? Does it matter if you use shortening instead of butter? Is sugar only sweet or does it have another role in baked goods? Find out here!
A pinch of salt sharpens sweetness and strengthens gluten. Learn how salt influences flavor balance and dough structure. Read the Salt Guide →
Fats create richness, flavor, and tenderness. Learn the difference between butter, shortening, and oil, and how each affects flakiness and crumb.
Read the Butter & Fats Guide →
Eggs contribute structure, moisture, and color. This guide covers how whole eggs, yolks, and whites behave in cakes, custards, and breads.
See the Eggs Guide →
Flour gives baked goods their structure. Learn how different types—bread, cake, whole-wheat, and pastry—affect crumb, texture, and rise, and when to choose each one.
Read the Flour Guide →
Sugar does more than sweeten; it tenderizes, caramelizes, and affects moisture. Discover how granulated, brown, and alternative sugars change flavor and texture.
Explore the Sugar Guide →
Baking powder and baking soda create lift through chemistry rather than fermentation. Understand how they react with acids, and how to substitute safely.
Learn About Chemical Leavening →
Yeast is a living organism that gives bread its rise and signature flavor. Learn the differences between active dry, instant, and fresh yeast, plus tips for proofing and storage.
Read the Yeast Guide →
Cocoa solids, butterfat, and sugar all change how chocolate behaves in baking. Explore melting, tempering, and the difference between natural and Dutch-process cocoa.
Visit the Chocolate Guide →
Head over to Baking Techniques → for step-by-step tutorials on creaming, whipping, kneading, and more.