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One of the most commonly asked questions is whether baking soda and baking powder can be used interchangeably. They look the same, they do similar things, so why not, right? Both are chemical leavening agents / aerating ingredients / raising agents. They help your bakes rise and turn out light and fluffy, but they're not the same, and they don't quite work the same way. Let's get into that. Baking soda or soda bicarbonate is an alkaline compound that reacts with acids to rele

Lately there has been a shift towards gluten free consumption. Rather than choosing a store-bought gluten free flour mix, I decided to break it down so you can make the mix at home. Each flour has its own characteristic, it comes with a specific main character energy, and understanding that will make it very easy to make a variety of gluten free flours at home. Before we get into gluten free, lets understand gluten. Gluten is – 2 types of protein responsible for elasticity &

Over time, I have created recipes for different cookies. Today I want to focus on the classic – the good old chocolate chip cookie. I...

Understanding the role of eggs before substituting them Eggs are one of the most versatile and powerful ingredients in baking. There is...

Discover the essential role of sugar in baking - from structure and shelf life to caramelisation, sweetness, and rise. Learn the different types of sugar, how they work, and tips for better cookies, cakes, and caramel.

Why These 3 T’s Matter More Than You Realise When I first began baking using recipes I found online, when something would go wrong, I...