I am a Baking and Pastry Student and my team was in charge of making 40 two-stage chocolate cakes. Unfortunately, due to scaling issues, the batter was basically liquid. We tried to add the remainder of the mis-scaled ingredients but the batter still couldn't be used.
We take a closer look at a so-called magic health bullet
Activated Charcoal: Fact or Fiction?
12 Fuss-Free Blueberry Recipes
A Tomato Cocotte for Your Summer Table
How Science Is Turning Your Food Photos Into Recipes
The Key to Summer Cocktails Minus the Booze
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)