Adding an egg to a cake mixture will tend to cause the cake to rise more. What is it about eggs that provide lift, even without making a foam?
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?
There are times when it's really useful to have know how much of one ingredient to use versus another. Bakers use formulas called Baker's Percentages to help them. Here's how they work.