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Every home cook has experienced the frustration of a “flimsy” sauce—one that looks great for a second, then suddenly breaks into a greasy, watery mess. To the untrained eye, it seems like bad luck. In ...

image: If you want to make the fluffiest bread possible, you’re going to need to use chemistry. This week, we explore the science behind starch gelatinization, a phenomenon found in Chinese “tangzhong ...