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Brian Geiger

  • Article

    Is “Cheese Food” Either?

    There are things masquerading as cheese in grocery stores all across America. Are these things cheese, especially the cheese that is named for our country?

  • Article

    Muffin/Cupcake Taxonomy

    What's the difference between a muffin and a cupcake?

  • Article

    Popping Foam Bubbles

    Sprinkling cinnamon sugar onto a latte's foam seems to pop the bubbles more than it should. Let's explore why.

  • Article

    Stale Irony

    The refrigerator is supposed to keep our food fresh for longer, but some claim that putting bread in the refrigerator makes it go stale faster. Read on to learn what's…

  • Article

    High-Rise, Fallen Cake

    A promising angel food cake collapsed in the oven shortly before it was done. What could have caused this tragedy?

  • Article

    Simmer vs. Boil 202: The Master Class

    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…

  • Article

    Bain of the Cheesecake

    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?

  • Article

    Baking by the Numbers

    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…

  • Article

    The Tyranny of Precision

    Precise measurements can make you feel like a small mistake will cost you too much in your recipes, but it's really not so bad.

  • Article

    Melted Butter in Baked Goods

    Many cookie recipes call for creaming sugar into soft butter, but one blogger found melted butter worked better.

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