Engineering the perfect cookie: You can control the diameter and thickness of your favorite chocolate chip cookies by changing the temperature of the butter and the amount of flour in the dough.
December 3, 2013 A cookie in the oven almost looks like a monster coming alive. It bulges out, triples in size and then stiffens into a crisp biscuit. So how does an oven turn raw dough into a delight? A new animation explains the chemistry behind great baking so you, too, can unleash your inner mad scientist in the kitchen.
When chef Heston Blumenthal was a kid, he wondered why people loved to dunk their biscuits into tea.
Courtesy of the University of Nottingham
March 21, 2013 With a high-tech gadget, scientists can measure how much flavor is released from foods while we're eating. One British chef uses the device to figure out why we love to dip biscuits into tea. A quick plunge really does make the cookie yummier.
Courtesy of Galerie Tokyo Humanité
March 11, 2013 Art student Risa Hirai has turned her skills in oil painting to elaborate icing decoration. Her works, on exhibit this week at Gallery Tokyo Humanite, feature traditional Japanese motifs on a very Western canvas: cookies.
Poppy seed cookies bring back memories of watching Dallas with Aunt Ida, the Brass Sisters say.
Maren Caruso/Getty Images
November 8, 2012 It's not morbid! Cookbook authors the Brass Sisters want you to ask your elders for recipes this holiday season, before it's too late and they're gone. And also, try their Aunt Ida's tasty Poppy Seed Cookies.
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November 5, 2012 The folks who went to Madame Tussaud's Wax Museum in Washington, D.C., this weekend found out that a little sugar, a chance to meet wax figures of presidents, and voting in life-like voting booths may help kids begin to develop a passion to participate in elections.
December 9, 2011 When people get sick from eating raw cookie dough, raw eggs are usually to blame. But a 2009 outbreak of E. coli that sickened people who ate ready-to-bake Nestle Toll House cookie dough may have been caused by a surprising culprit: the flour.
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