Troubleshooting Royal Icing
Trying to decorate cookies or a cake with royal icing? But having issues getting the icing just right? If so, you’ve come to the right place! Even though royal icing might seem to be finicky, it is actually quite a…
Tag cookies
Cookies are great to explore science with. It’s easy to adjust recipes and see differences happening right in front of your eyes. We have a great collection of sciency posts on cookies for exactly that reason. Scroll through the cookie science archives and learn about the baking process, influence of ingredients and on cookie science in general.
The Ultimate Cookie Handbook by Tessa Arias – Book Review
Looking to improve your cookie baking game? Want to really understand how to improve your cookies? If so, we might have a great book tip for you! Why do you buy a new cookbook? To gather recipes? Because it looks…
Unpeeling The Science of Cookies
Do you like your cookies crispy or chewy? With chocolate chips or maybe pieces of fruit? Do you like to decorate your cookies for the holidays? Do you enjoy making something special or do you prefer making a base recipe time and time again? Want to use butter or oil? Want your cookies sweet or maybe even a little salty? No matter what cookie person you are, understanding the science of cookies is going to help you in your cookie-eating & baking game! There are probably about as many cookie recipes out there as there are cookie eaters. Everyone has…
The Difference Between Royal Icing and Glacé Icing (+Scientific explanation)
If you’re into decorating cookies you’ve probably had to decide more than once whether you were going to use a Royal Icing or a Sugar Glaze/Glacé Icing* to decorate your cookies. Both can be used for decoration purposes, though they…
Why and When to Use Potato Starch in Baking (Tested Cakes, Cookies & Brownies)
It’s not the most common baking ingredient, but it shows up here and there. You might have come across it if you’re into baking cookies or cakes of a Northern European origin. Or, if you’re looking for gluten-free alternatives. It’s…
Baking cookies – What happens in the oven?
Are your cookies in the oven (or did they just come out)? And are you wondering what it is that transforms the uncooked raw dough into crispy or chewy cookies? Of course, the heat causes these transformations, but what’s the…
Making Trini Kurma – Short crust + Ginger sugar science
No matter where you look, there’s a good chance you’ll find some surprising science hidden in a seemingly not sciency dish. That is definitely the case for these kurma, which we lovingly call “Trini kurma” since the recipe comes from…
The Science of Shortbread – Role of Flour, Butter, Sugar
Feel like eating a cookie? But want something simple, with only a few ingredients? Shortbread cookies are what you should be looking at. You can make this cookie style with as little as three ingredients. Mix flour, butter, and some…
Brown Butter is a Cookie’s Best Friend
It smells nutty, almost vanilla-like, buttery, and just generally delicious: brown (or burnt) butter. It requires only one ingredient and just a little bit of patience. That simple process unleashes a series of chemical reactions which all contribute to the…
How to Decide Which Cocoa Powder to Buy (+ Taste Test Comparison)
If you’d ask me to bake cookies, cakes or pies, chances are it will be a chocolate flavoured one. A good dark brown, slightly bitter, not to sweet, chocolate cookie or cake is almost always a guarantee for success. However,…
Wheat Flour Analysis – How to Choose the Right Type of Flour
If you’ve ever moved between countries or went to a specialized (online) baking store, you might have experienced it: flour analysis paralysis. There are so many different types of flour out there that it’s hard to decide which one you…
Almond tuile science – Flexible when hot, crispy when cold
If you’re a fan of cooking/baking shows you will have probably seen them come by: almond tuiles. Pretty, delicate and tasty cookies, but, the special bit is that they’re very flexible when they come out of the oven. You can…