Homemade gourmet cookies, cakes, and pies made with love.
Homemade gourmet cookies, cakes, and pies made with love.
WELCOME TO FIRST BITE ACADEMY: How Oven Temperature Affects Cookies You can use the exact same cookie dough, scoop every cookie to the exact same weight, place them on the exact same baking sheet, and still pull three very different cookies out of the oven. Read More
WELCOME TO FIRST BITE COOKIE ACADEMY: SEMSTER TWO: COOKIE SCIENCE Lesson 10: What Does Cornstarch Do in Cookies? How Starch Changes Tenderness, Dough Structure, Spread, and Texture Welcome back to First Bite Cookie Academy, where Semester Two continues our investigation into the science hidden inside ordinary Read More
WELCOME TO COOKIE ACADEMY: SEMESTER TWO: COOKIE SCIENCE Lesson 9: What Does Salt Do in Cookies? How Salt Changes Flavor Perception, Balances Sweetness, and Makes Other Ingredients Taste More Like Themselves Welcome back to First Bite Cookie Academy. In Semester Two, we have been examining Read More
WELCOME TO FIRST BITE COOKIE ACADEMY: SEMESTER TWO: COOKIE SCIENCE Lesson 8: Maillard Reaction vs. Caramelization in Cookies Why Cookies Brown, Develop Deeper Flavor, and Become Irresistible in the Oven Welcome back to First Bite Cookie Academy, where Semester Two is teaching us to see cookie Read More
WELLCOME TO FIRST BITE COOKIE ACADEMY: SEMESTER TWO: COOKIE SCIENCE Lesson 7: Baking Soda vs. Baking Powder in Cookies How Leavening, Acids, pH, Spread, Browning, and Structure Work Together Welcome back to First Bite Cookie Academy, where Semester Two continues to uncover the science hiding behind Read More
WELCOME TO FIRST BITE COOKIE ACADEMY: SEMESTER TWO: COOKIE SCIENCE Lesson 6: Eggs in Cookies: How Yolks, Whites, and Whole Eggs Change Texture Understanding Moisture, Fat, Protein, Emulsification, and Structure Welcome back to First Bite Cookie Academy, where Semester Two is teaching us to look beyond Read More
WELCOME TO FIRST BITE COOKIE ACADEMY: SEMESTER TWO: COOKIE SCIENCE Lesson 5: Moisture in Cookies: Why Some Cookies Stay Soft While Others Turn Crisp Understanding Water, Moisture Retention, and the Science Behind Cookie Texture Welcome back to First Bite Cookie Academy, where Semester Two continues our Read More
WELCOME TO FIRST BITE COOKIE ACADEMY: SEMESTER TWO: COOKIE SCIENCE Lesson 4: Sugar Science in Cookies: Why Sugar Does Much More Than Make Cookies Sweet How Sugar Controls Spread, Moisture, Texture, Browning, and Flavor Welcome back to First Bite Cookie Academy, where Semester Two is officially Read More
WELCOME TO FIRST BITE COOKIE ACADEMY: SEMESTER TWO: COOKIE SCIENCE Lesson 3: Flour Hydration in Cookie Dough Why Giving Your Dough Time to Rest Can Change the Cookie Welcome back to First Bite Cookie Academy, where Semester Two is taking us deeper into the science behind Read More
WELCOME TO FIRST BITE COOKIE ACADEMY: SEMESTER TWO: COOKIE SCIENCE LESSON 2 Gluten Development in Cookies: Why Mixing Flour Changes Your Texture The Science Behind Tender, Chewy, and Tough Cookies Welcome back to First Bite Cookie Academy, where Semester Two is officially underway. In Lesson 1, Read More