In a pinch, the water from a can of beans can replace eggs. But how does that work, exactly?
Academic rigour, journalistic flair
Articles on Baking
Displaying 1 - 20 of 23 articles
Ever wonder why bakers spend so long kneading their dough? They’re trying to form a gluten network, which helps the bread rise.
There are lots of other ingredients you can use to make foods puff and rise, give your meal a rich taste, or to hold together ingredients.
Raw flour at the store still contains live microorganisms. And while cooking can kill the fungi, it doesn’t destroy any illness-causing mycotoxins that might be present.
Many people suffer from maths anxiety, which can make using numbers difficult.
Our research looked at data from the government’s annual baking competition. Upon close analysis, we find a dangerous lack of diversity and biases towards cute, cuddly mammals.
Why should you not beat your eggs in a plastic bowl? Can you save an over-beaten meringue? And is there a specific sugar you should use?
From curbside pick-up to online delivery, COVID-19 has had a significant impact on how we consume food. But will those impacts be permanent?
The ‘fool the eye’ cakes hearken back to popular paintings from another period in American history when there was anxiety over fakes, fraudsters and misinformation.
The polarizing dessert that people love to hate became a Christmas mainstay thanks, in part, to the U.S. Postal Service.
While they weren’t living through a pandemic, citizens of ancient Pompeii weren’t strangers to societal stress.
Whipping cream canisters contain nitrous oxide, which some people use to get high. But going ahead with a proposal before the TGA to ban them altogether would be an overreaction.
How do you turn your 3D plastic printer into a food printer? You just print the required parts.
Banana bread had all the psychological ingredients for lockdown success.
During the lockdown, baking bread can bring us together and help us articulate our fears.
Yeast is a single-celled organism that’s everywhere around us. Understanding how yeast works can help you make better bread and appreciate this old friend of humanity.
Home economics isn’t dead: We need it now more than ever. Founded by a pioneering chemist, it’s about the insight that a change in one part of a system affects all the other parts.
If you haven’t already, join the sourdough revolution. Being home means you can tend to your starter, satisfy carb cravings, bake healthier bread and impress your friends on social media.
Anzac biscuits are the perfect treat to bake in COVID-19 isolation. Recipes emerged from another world-changing crisis, the first world war, yet we can still bake together online.
Gathering supplies and indulging in sweet baked treats can make us feel better temporarily. Why do we seek out certain foods in times of stress and should we give in to cravings?
Job Board
-
Operations and Projects Coordinator
-
Economics Editor
-
Deputy Vice-Chancellor (Indigenous Strategy and Services)
-
Chief People & Culture Officer
-
Lecturer / Senior Lecturer in Construction and Project Management
Top contributors
-
Associate Professor of Hospitality Management, Colorado State University
-
Associate Professor of History, Michigan State University
-
Lecturer in English literature, Manchester Metropolitan University
-
Associate Lecturer, School of Life and Environmental Sciences, University of Sydney
-
Lecturer in Psychology, Bangor University
-
David G. Frey Assistant Professor of Art History, University of North Carolina at Chapel Hill
-
Senior Lecturer in Mathematics, University of Central Lancashire
-
Sessional lecturer, Department of Curriculum and Pedagogy and co-adviser to Home Economics: Human Ecology and Everyday Life Master of Education graduate program, University of British Columbia
-
Professor of Ancient History, University of West Georgia
-
Research Fellow, Chemical Engineering, University of Birmingham
-
Associate Professor of Chemistry, University of Richmond
-
Senior Lecturer of Addiction, Edith Cowan University
-
Research dietitian, Department of Gastroenterology, Monash University
-
Postdoctoral Fellow/Stagiaire postdoctorale, School of Human Nutrition, McGill University
-
Professor, School of Life and Environmental Sciences, University of Sydney
