Summary: <p>Baking can?seem?like magic, but it's not--it's chemistry! And understanding even a?little?about what is going on when you combine ingredients and add heat can make you a much more successful and satisfied baker.<a rel="nofollow" class="guestlink">Shirley Corriher</a>, author of <em><span class="book"><a rel="nofollow" title="buy this book at Amazon" target="_blank" href="http://www.amazon.com/exec/obidos/ASIN/1416560785/wnycorg-20/">BakeWise: The Hows and Whys of Successful Baking</a></span></em>, and Chef <a rel="nofollow" class="guestlink">Scott McMillan</a>, a pastry art Instructor at the Institute of Culinary Education in New York City,?explain the particulars of baking--from different flours to measuring by weight to the differences between baking powder and baking soda.</p><p><strong>Let us know if you have a question about baking. Leave a comment!</strong></p>
