Changing just one ingredient in a recipe can make a huge difference to the consistency, texture, look and taste of the final bake. This month in Make Me a Baker was all about the science of baking.  By Hannah Scott.

There’s an old saying that if you can read, you can cook. This might be true if you’re working off a well written recipe, but this isn’t always the case. So how do you tell a good recipe from a bad one? By Hannah Scott.