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 … Continue reading
The Science of Pie 2014: Video Highlights June 1, 2014 At the Science of Pie, the world’s first scientific bakeoff, the students of the Science & Food undergraduate course presented results from their final projects in poster format and their pies for taste testing. These pies had to be cooked in one hour and were … Continue reading
Math can explain why square pies taste better than round pies and environmentalism can explain why land-based salmon farms are more sustainable. Continue reading
Our very own Amy Rowat explains how to use science to bake a better pie, and geneticists look at the DNA of cacao beans to breed better chocolate beans. Continue reading
The folks over at Shari’s Berries were kind enough to send us a detailed infographic on baking science. Meanwhile, there are some folks who can actually taste colors. Continue reading
The Science of Pie – June 1, 2014 Best Scientific Pie Christina Cheung, Tori Schmitt, and Elliot Cheung (Team Pretty Intense Pie Enthusiasts) Adding alcohol to a pie crust is a fairly mainstream way of obtaining a nice flaky shelter for a delicious filling within. Vodka is the go-to spirit for crusts, but other beverages … Continue reading
The Science of Pie – June 1, 2014 Best Overall Pie & People’s Choice Pie Alina Naqvi & Ashley Lipkins-Scott (Team Apple Queens) This duo of student scientists aimed to create a pie with the crunchiest apple filling by experimenting with four different types of apples: Granny Smith, Red Delicious, Pink Lady, and Fuji. To … Continue reading
The Science of Pie – June 1, 2014 Honorable Mention Pie Alexis Cary & Matthew Copperman (Team On the Road) If you’ve baked an apple pie, you have probably encountered the dreaded problem of a soggy pie crust. The student scientists of Team On the Road sought to solve this pie-baking mishap by determining the … Continue reading
On your mark… Get set… GO! As the doors swung open, guests eagerly awaiting the final Science & Food lecture series were transported to a place nothing short of a Pie-Palooza. Twenty student teams stood confidently next to their baked confection and explained to the judges how they employed the scientific method to creatively reimagine … Continue reading
This week we’re all about gluten. NPR summarizes recent research on gluten sensitivity, while America’s Test Kitchen gives NPR the lowdown on gluten-free baking. Continue reading
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