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Department of Food Science and Technology


Cakes & chemistry: the science of baking

Jan. 7, 2014

It’s one of the first lessons in culinary school: Baking is a science.

Any slight changes in a recipe — too much baking powder, over-mixing a batter — can make the difference between a moist cupcake and a hockey puck.

“There is definitely an art to baking,” said Yael Vodovotz, a food-science professor at Ohio State University. “There’s a science to it, too.” To read more: