A promising angel food cake collapsed in the oven shortly before it was done. What could have caused this tragedy?
Why does heating to a full boil make it hard to simmer afterwards? Why does stirring a simmering pot cause it to stop simmering? And, most importantly, why does a watched pot never boil?
When making a cheesecake, is the water bath, also known as the bain-marie, the best way to go? Why do we even need to bathe a cheesecake?