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

In Egypt, where a meal isn’t complete without bread, war in Ukraine is threatening the wheat supply and access to this staple food

Viewed from Cairo, the war in Ukraine poses an existential threat to something Egyptians can’t do without: abundant, cheap bread.

Jessica Barnes, Associate Professor of Geography, University of South Carolina • conversation
March 25, 2022 • ~8 min

What to feed ducks – according to science

Your local ducks (and other wild birds) will thank you.

Sara Burt, Assistant Professor of Veterinary Public Health, Utrecht University • conversation
Jan. 5, 2021 • ~6 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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