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The Science of Sugar
When it comes to producing moist and tender baked goods, it's all in the sugar. Our friends over at America's Test Kitchen have been testing this theory through The Science of Good Cooking, their newest cookbook. This time, they've proven that sugar not only adds sweetness, but it also changes textures of baked goods. For example, trading brown sugar for white makes two totally different cookies, texture-wise. Which does your favorite recipe call for?
We Prove It: Sugar Changes Texture (and Sweetness) from America's Test Kitchen
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Tags: what we're reading, america's test kitchen, cookies, sugar, science, food science,
Jill Danielle Fisher
Beginning her journey in Pittsburgh, Jill started cooking before she could even reach her mother's countertop. When she's not testing out recipes on her willing, and hungry friends she is most likely buried in a book. Follow her: @JillDanielle
Comments (1)
7 months ago ATG117
Really enjoyed this. Does this mean brown sugar would also make a moister cake?