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

A look at the chemistry of the slightly volatile aroma of nutmeg

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

Potassium carbonate is used as a leavening agent for baked goods

What happens chemically when a candle is burned?

Cardamom seeds contain an essential oil that gives them a spicy, sweetish hot aroma

A look at the chemistry of anise seed, which is used as a spice, either ground or whole

Ginger is one of the earliest spices to be cultivated and exported

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

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