Your recipe calls for flour or cornstarch as the thickening agent. Does it make a difference which you choose? How do thickeners thicken, anyway?
What makes the difference between a lofty, delicate muffin and a flat, rubbery lump?
How do you keep bread fresh? Does it go on the shelf or in the fridge?
Where does the water go when you put bread in the oven?
As it turns out, caveman culinary capabilities may be more advanced than we thought!
What is that bug in your box of flour, sugar, or cake mix?
Learn about the magic of making fried candy bars, on this Moment of Science.
Once flour is mixed with wet ingredients, strands of gluten protein in the flour stretch out and link up with other protein molecules.