Deconstructed Apple Pie

The Science of Pie – May 19, 2013 Best Tasting Pie Stephan Phan, Kevin Yang, Amirari Diego (Team Apples to Apples) Using the technique of spherification, this team applied their knowledge of diffusion and gelation to prepare “reconstituted” apples. They found that optimizing both the calcium chloride concentration and gelation time was key to making … Continue reading →

Baking Without Eggs

With the Science of Pie coming up in just a few weeks, we’ve been spending a lot of time thinking about baked goods. And one ingredient in particular has really captured our imagination—the egg! In the realm of baked goods, eggs are highly revered for their binding and leavening abilities. The fats and proteins within … Continue reading →