"We've been doing experiments with different food names to help communicate the processes." Scientists harness unexpected ...

It might hold up but the texture of the cake may be different. As I said, it’s all in the details. Ok, here comes the science bit. I’m going deep on the two different types of cocoa powder.

Margarine is excellent for baking because of its ability to cream well and absorb lots of air during mixing. Butter can perform well, but make sure it’s at room temperature – if it’s too ...