Table of Contents
What Is Baking Science? 10
Why Is Water the Most Essential (and Underappreciated) Ingredient in Baking? 12
Orange Cream Cheese Cake 15
Stabilizers 16
Ingredients That Add Structure in Baking
The Science Behind the Different Types of Flour, and When to Use Them 17
Cookie Butter Layer Cake 19
How Eggs Build Your Baked Goods' Structure 22
Caramelized Banana Blondies 24
Key Lime Mousse 29
How Starches and Other Ingredients Thicken Baking 30
Old-Fashioned Buttercream 32
Elevate Your Piecrust's Texture with Starch 33
Butternut Squash-Caramelized Onion Galette 34
The Secret Ingredient for Stabilizing Whipped Cream 36
"Caramelized" Whipped Cream 39
Tenderizers 41
Ingredients That Create the Ideal Texture in Baking
Fat: The Key Ingredient for Perfect Texture 42
Hazelnut Chocolate Cookies 44
How to Aerate Butter for Light, Melt-in-Your-Mouth Baking 45
Orange Sesame Cake 47
When to Use Butter vs. Oil 48
Chocolate-Cherry Pop Tarts 49
How to Choose the Best Oil for What You're Baking 52
Olive Oil Chocolate Pancakes 53
Triple Coconut Cake 56
Everything You Didn't Know About Sugar 58
Simple Syrup Rose Water Jell-O 60
Browned Butter-Coffee Blondies 63
What Is Acid and How Does It Better Our Baking? 64
Blueberry Snack Cake 66
The Softest Double Chocolate Chip Cookies 69
Boost Your Baking with Leaveners 70
Nutty Bread 72
Monday Night Football Cookies 77
My Favorite Homemade Donuts 80
Temperature 82
The Force That Transforms Ingredients into Baked Goods
How to Keep Your Cheesecake from Cracking 84
Funfetti® Cheesecake 85
Take Your Cheesecake's Flavor to the Next Level 88
Browned Honey Burnt Basque Cheesecake 91
Create Incredible Caramel Flavor 92
Caramel Lovers Cupcakes 93
Make Moist, Syrup-Soaked Cakes 96
Maple Pecan Cake 97
How to Bake Flawless Madeleines 100
Pistachio-Orange Blossom Madeleines 102
How to Enhance Chocolate Flavor 103
Simple-Yet-Fabulous Chocolate Cupcakes 106
Bake Perfectly Round Cookies 107
Classic Peanut Butter Cookies 110
Is Freezing a Form of Baking? 111
Strawberry Shortcake Popsicles 113
Foolproof Formulas 114
The Easy, Scientific Way to Assure Your Baked Goods Succeed
Rich Pound and Butter Cakes 116
Almond-Chocolate Pound Cake 118
Tender, Crumbly Sponge Cake 119
Strawberry-Peach Sponge Cupcakes 121
Melt-in-Your-Mouth Chiffon Cake 122
Orange Chiffon Cake 124
Airy Angel Food Cake 125
Strawberry Angel Food Cake 127
Always Light Meringue 128
Caramel-Filled Meringue Clouds 131
Moist Quick Breads and Muffins You'll Master 133
Reese's® Peanut Butter Quick Bread 134
No-Fail Flaky Scones and Biscuits 136
Apricot-White Chocolate Scones 139
The Perfect Piecrust 140
Tender and Flaky Piecrust 142
Incredibly Easy to Personalize Cookies 144
Flower Blossom Shortbread Cookies 145
Ganache for Every Occasion 148
Chocolate Ganache 150
Consistently Creamy Custard 151
Cheesy Salmon Quiche 152
Everyday Artisan Bread 155
Chocolate Bread 159
Putting It All Together 161
Use the Science You've Learned to Take Your Baking to the Next Level!
The Perfect Cupcakes 162
Banana Cupcakes with Coffee Frosting 164
The Ultimate Layer Cake 166
Pistachio Cream Layer Cake with White Chocolate Whipped Cream 168
Crispy, Crumbly Cookies You'll Crave 171
S'mores Biscotti 173
Last-Minute Cake Made from Basic Pantry Items 175
Chai Cake with Cream Cheese Frosting 176
My Favorite Chocolate Chip Cookies 179
Brown Butter Chocolate Chip Cookies 180
Best Challahs Yet 181
Timeless Traditional Challah 182
Resources 185
Acknowledgments 185
About the Author 186
Index 187
