“Cooking is an art, baking is a science.” That phrase has been a round in print since at least 1967, according to one source I found. The corollary to that for me is —  stick to cooking, avoid baking. I am not now, nor ever will be a scientist.

Baking is a science because baking recipes really are formulas. Change one amount or one ingredient and it all goes haywire, much like all the test tubes I blew up in science class while trying to distill wood my freshman year in high school.

I like to use recipes as a starting point, not as dictates, so I always mess something up while baking. Continue reading “Here’s why I should only cook, never bake” →