The 68th United Nations General Assembly has declared 2016 the International Year of Pulses. [1] Pulses – that throbbing sensation of your carotid artery after a workout or during a first date, right? Nope. The UN suggests we celebrate the pulses that are leguminous crops harvested solely for their dry seeds. All lentils, and all … 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
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
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