Say your Chex mix has erred in the other direction — you baked it for the prescribed amount of time and somehow, instead of crisping up, everything is, well, wet. Moist. Soggy.

If you are planning to make muffins, pancakes, waffles, or pretty much any other baked good, pay close attention.

It's made the list of ingredients to elevate your next bourbon dry rub because if it's not in your mix, the mix is not complete, in my opinion. Mustard powder adds a kick of nose-watering ...

In this interview, Charlie Kauffman, the Senior Product Specialist for Ingredient Performance at PerkinElmer Inc., talks to AZoM about ingredient and dry mix performance analysis for baked foods.

Dear C: Adding the liquid and dry ingredients alternately to the batter helps to reduce the amount of mixing needed to make a smooth batter. Why is this important?

Using a dry measuring cup to measure wet ingredients. There’s really no way to accurately fit the correct amount of liquid into a dry measuring cup. Liquids, like water, ...