Puff Pastry Secrets Every Baker Should Know

The science of lamination, butterfat, and water content that makes or breaks your bake.

Oct 5 • 

Sarah Visintainer

9

September 2025

Your Foolproof Guide to Browning Butter

There’s nothing worse than accidentally burning butter—the smell, the cleanup, and the waste.

Sep 22 • 

Sarah Visintainer

15

Frosting Face-Off: The 6 Types of Frosting (and How to Pick the Right One)

From cream cheese to meringue, here’s the science behind each style (and when to use them).

Sep 14 • 

Sarah Visintainer

12

4

🧮 What Are Baking Ratios (and Why Do They Matter)?

How Ratios Make Cakes Soft, Cookies Chewy, and Bread Perfect

Sep 7 • 

Sarah Visintainer

22

6

🥯 The Science Behind Bagels! Montreal vs. New York vs. St. Louis

One thing about me: I love bagels.

Sep 2 • 

Sarah Visintainer

7

2

August 2025

The Secret to Fluffy Whipped Cream

I was always intrigued by whipping cream when I was a child.

Aug 25

5

1

🌞 No-Oven Baking: Summer Edition

Keep the kitchen cool, still get the “freshly baked” satisfaction

Aug 18 • 

Sarah Visintainer

5

1

Crisp vs. Crumble: What’s the Real Difference?

As summer begins to wind down and late-season fruits reach their juicy peak, it's the perfect time to make one of my favorite — and, in my opinion…

Aug 10 • 

Sarah Visintainer

14

6

🧺 The Science of Picnic Food Safety

A science-backed guide to packing, storing, and serving food safely outdoors

Aug 4 • 

Sarah Visintainer

6

July 2025

🍫 Chocolate Toppings Explained

Why syrup stays liquid, fudge gets gooey, and shell hardens in seconds

Jul 27 • 

Sarah Visintainer

6

1

The 4 Types of Ice Cream And Why They Taste So Different

Ice cream is the dessert of summer—at least in my opinion.

Jul 21

13

3

🥚Cracking the Mystery on Why Some Countries Refrigerate Eggs

I grew up in America where eggs, unless they came from a local farm, went straight into the fridge.

Jul 13

5