The 3 Holiday Baking Fails We All Make (And How to Fix Them)

Every year around this time, I start getting the same messages.

Dec 16 • Sarah Visintainer

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👩‍🍳 What Flour Really Does in Baking

If flour is just ground-up wheat, how does one turn into soft cake, and another into chewy bread?

Dec 8 • Sarah Visintainer

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November 2025

🥧 Pie Crust Science, Part II: How to Save Your Crust Edges

What Happens in the Oven (and How to Choose the Right Fat)

Nov 23 • Sarah Visintainer

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🥧 The Science of Pie Crusts: From Flaky Layers to Crumb Bases

It’s November and that means pie season has officially arrived.

Nov 17 • Sarah Visintainer

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Your Holiday Baking Questions, Answered

Ask your questions and get the science-backed answers you actually need.

Nov 2 • Sarah Visintainer

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October 2025

🎃 The Science of Baking with Pumpkin

Pumpkin season is here but here’s the secret: not all “pumpkins” are created equal. The pumpkin in your pie and the pumpkin you carve on Halloween?

Oct 27 • Sarah Visintainer

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🎃 Why Black Cocoa Belongs in Halloween Baking

The Science of Cocoa Powders

Oct 20 • Sarah Visintainer

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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

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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

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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

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

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

Sep 7 • Sarah Visintainer

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

One thing about me: I love bagels.

Sep 2 • Sarah Visintainer

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