Baking, much more than other forms of cooking, is a science and not an art. Sure, there are plenty of opportunities to be creative and experiment when you bake but you can’t just double the amount of baking soda or flour you use just for kicks and expect the result to be any good. With this in mind, we were utterly fascinated by a lengthy essay posted over at ChefSteps that gives us the science behind baking the perfect chocolate chip cookie.
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