If you want to make the fluffiest bread possible, you’re going to need to use chemistry. This week, we explore the science behind starch gelatinization, a phenomenon found in Chinese “tangzhong” and ...

Through integrated molecular and biochemical investigations and by using a common mutant line in molecular mapping, our present study proved that the SSIIa gene, previously reported to be responsible ...

For the tenderest, juiciest meatballs, meatloaf, and more, look to panade, a mix of bread or breadcrumbs soaked in milk or water.