When granulated sugar, known as sucrose, is heated to the point that it melts and browns, it is known as caramel. Learn the science behind making caramel. Chef Sokol will explain the process of crystallization, and why it is so important to prevent its’ formation to...

We tend to use adjectives to describe what we love about our favorite cookies. These adjectives include words like: chewy, soft, crispy or hard. Did you know that cookie characteristics can be manipulated by using specific ingredients, or changing the baking time, and...

Chemical leaveners are ingredients that are typically used in quick breads, cakes, cookies and even certain candies. These leaveners include: baking powder and baking soda. Combined with certain wet and dry ingredients in the recipe, these chemical leaveners help the...