Thank gluten's complex chemistry for your light, fluffy baked goods

Ever wonder why bakers spend so long kneading their dough? They’re trying to form a gluten network, which helps the bread rise.

Kristine Nolin, Associate Professor of Chemistry, University of Richmond • conversation
Nov. 20, 2023 • ~6 min

Pancakes won't turn you into a zombie as in HBO's 'The Last of Us,' but fungi in flour have been making people sick for a long time

Raw flour at the store still contains live microorganisms. And while cooking can kill the fungi, it doesn’t destroy any illness-causing mycotoxins that might be present.

Sheryl Barringer, Professor of Food Science and Technology, The Ohio State University • conversation
March 7, 2023 • ~8 min

Need a DIY project? Here's how to modify a 3D printer to make food or ceramics – new research

How do you turn your 3D plastic printer into a food printer? You just print the required parts.

Saumil Vadodaria, Research Fellow, Chemical Engineering, University of Birmingham • conversation
June 10, 2021 • ~6 min

Astrophysics student’s baked treats are out of this world

Claire Lamman doubles as an astronomy graduate student at Harvard and an expert space baker.

Juan Siliezar • harvard
March 11, 2021 • ~8 min

You're not done with banana bread - a psychologist reveals all

Banana bread had all the psychological ingredients for lockdown success.

Stephanie Baines, Lecturer in Psychology, Bangor University • conversation
Oct. 20, 2020 • ~7 min

What every new baker should know about the yeast all around us

Yeast is a single-celled organism that's everywhere around us. Understanding how yeast works can help you make better bread and appreciate this old friend of humanity.

Jeffrey Miller, Associate Professor, Hospitality Management, Colorado State University • conversation
May 11, 2020 • ~7 min

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