At our 2013 Science of Pie event, Christina Tosi, Zoe Nathan, and the fantastic students from the Science & Food undergraduate course taught us all about pies, baking, creativity, and the scientific process. We just can’t get enough pie science, so here are 5 fun facts related to baking and some of our favorite baking ingredients:
About the author: Liz Roth-Johnson is a Ph.D. candidate in Molecular Biology at UCLA. If she’s not in the lab, you can usually find her experimenting in the kitchen.
scienceandfooducla 
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This is so cool!