Clever Picture: Baking Powder Chemistry,
https://doi.org/10.1002/chemv.202000119

We know baking powder as raising agent from the kitchen and in this Clever Picture we take a look at how it works and how it was developed

Focus: Our Daily Bread,
https://doi.org/10.1002/chemv.201300016

Transformation of ripe ears of grain into a fragrant, aromatic bread borders on the miraculous and behind such a miracle lies chemistry

Clever Picture: Sourdough Chemistry,
https://doi.org/10.1002/chemv.202000135

A stable symbiotic culture of lactic acid bacteria and yeasts used as a leavening agent

Focus: The Saccharin Saga,
https://doi.org/10.1002/chemv.201500076

The invention of the first artificial sweetener and a lifetime battle for credit and how other artificial sweeteners followed

Clever Picture: Sugar Chemistry
https://doi.org/10.1002/chemv.202000120

We all love sugar, but what is it chemically and since when do we know sugar?

Clever Picture: Egg White Chemistry,
https://doi.org/10.1002/chemv.202000130

Egg white or albumen is very suitable as a baking agent, as it forms a voluminous and strong foam

Clever Picture: Hartshorn Salt Chemistry,

https://doi.org/10.1002/chemv.202000139

Hartshorn salt is a mixture of two parts ammonium hydrogen carbonate and one part ammonium carbonate and some ammonium carbamate

Clever Picture: Recipe for Lebkuchen,
https://doi.org/10.1002/chemv.202000126

German gingerbread is soft and moist and is made with nuts and a special spice mixture, the Lebkuchen spice

Clever Picture: Yeast Chemistry

Yeast has been of vital importance in winemaking, baking, and brewing since ancient times

The Isenheim Altar depicts the symptoms and treatment of “St. Anthony’s Fire”, the result of poisoning by ergot alkaloids. The article examines the disastrous influence that alkaloids from ergot have had in human history