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Baking recipes & tips from award winning Chef Gail Sokol.

Baking Radio Podcast Episode #32: Caramel Part 1

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...