It’s the season of freshly baked cookies, and it’s time to dust off those seasonal cookie recipes. But how much white sugar versus brown sugar should you use? And what’s the difference? Sugar does more for a cookie than just making them sweet. Stella Park at Serious Eats goes into the scientific differences between white and brown sugar’s roles in cookie baking. For those who prefer to entertain guests with cheese boards instead of cookies, Brian Clegg at Chemistry World looks into chymosin, the enzyme found in cow stomachs that helps turn milk into cheese, and how a vegetarian alternative was successfully commercialized.
Chymosin – Chemistry World