Madelyn LeembruggenMar 14, 20226 minAncient Cooking: Pi(e) Day and the Science of BakingIn celebration of March 14th (3/14), also known as Pi Day, we’re baking a pie and learning about the science that goes into it!
Madelyn LeembruggenMar 14, 20221 minPi Day - Smell the Maillard ReactionThe Maillard reaction is a series of complicated chemical reactions that are kickstarted by the heat of cooking. It's what is responsible fo
Madelyn LeembruggenMar 14, 20221 minPi Day - Goodness Gracious! Great Balls of Gluten!In Pi Day and the Science of Baking we learned that gluten is a protein in flour that makes dough strong and stretchy. But how do different