Cooking a pie in the oven is always a delicate balancing act. You don’t want the pie to dry out and become tough. But under cooking is probably worse, with raw liquid filling being left in the pie...
Cookie Science
Baking cookies – The best way to cool cookies (and why)
Cooling cookies according to instructions is not my ‘forte’. I tend to pull the cookies out of the oven, place them on any spot I can find and continue doing what I was doing. Even if instructions say...
The science behind red velvet (cookies)
Colour is so important in food. A colour can make or break a food (or drink for that matter). But it also gives you a cue as to what flavours to expect. Research has shown repeatedly that the colour of your drink for...
