https://wiki.cookiemountain.org/ 2026-06-04T00:04:18+00:00 https://wiki.cookiemountain.org/ https://wiki.cookiemountain.org/lib/exe/fetch.php?media=wiki:dokuwiki.svg text/html 2024-08-07T01:20:33+00:00 Anonymous (anonymous@undisclosed.example.com) https://wiki.cookiemountain.org/doku.php?id=theory:stella_parks:difference_between_brown_white_sugar&rev=1722993633&do=diff The Real Difference Between Brown and White Sugars By Stella Parks From the Stella Parks on Cookie Science series. <https://www.seriouseats.com/2015/12/faq-difference-brown-white-granulated-sugar-baking-cookies.html> December 10, 2015 When you consider all the things sugar does for a cookie, fixating on sweetness is like remembering Albert Einstein as that guy with the crazy hair. Both features are endearing to the masses, perhaps, but irrelevant compared to the subjects' true importance. text/html 2026-02-04T23:12:19+00:00 Anonymous (anonymous@undisclosed.example.com) https://wiki.cookiemountain.org/doku.php?id=theory:stella_parks:difference_between_dry_yeasts&rev=1770246739&do=diff What's the Difference Between Instant, Active, and Fast-Acting Dry Yeasts? By Stella Parks, Updated July 09, 2025 We dive into each type of yeast and how to use them. Straight to the Point The most shelf-stable and reliable type of yeast is instant yeast, and our favorite brands are SAF Red Label and Dr. Oetker. text/html 2024-08-07T01:20:33+00:00 Anonymous (anonymous@undisclosed.example.com) https://wiki.cookiemountain.org/doku.php?id=theory:stella_parks:how_baking_soda_works&rev=1722993633&do=diff How Baking Soda Works By Stella Parks From the Stella Parks on Cookie Science series. <https://www.seriouseats.com/2015/12/cookie-science-how-baking-soda-works.html> December 4, 2015 Baking soda is the most basic leavening agent, and a cornerstone of American desserts. Chemical leavening agents were known even in ancient times, but it wasn't until the mid–19th century, when pure sodium bicarbonate from brands like Arm & Hammer became commercially available, that their popularity in baking re… text/html 2024-08-07T01:20:33+00:00 Anonymous (anonymous@undisclosed.example.com) https://wiki.cookiemountain.org/doku.php?id=theory:stella_parks:how_does_baking_powder_affect_my_cookies&rev=1722993633&do=diff How does Baking Powder Affect my Cookies By Stella Parks From the Stella Parks on Cookie Science series. <https://www.seriouseats.com/2015/12/cookie-science-baking-powder.html> December 8, 2015 We'll get to the cookies, but first, a little history. Baking powder is a two-in-one chemical leavening that combines a powdered alkali (sodium bicarbonate) with a powdered acid (originally, tartaric acid). When moistened in a dough or batter, a chemical reaction takes place that produces carbon dio… text/html 2024-08-07T01:20:33+00:00 Anonymous (anonymous@undisclosed.example.com) https://wiki.cookiemountain.org/doku.php?id=theory:stella_parks:how_do_eggs_affect_my_cookies&rev=1722993633&do=diff How do Eggs Affect my Cookies By Stella Parks From the Stella Parks on Cookie Science series. <https://www.seriouseats.com/2015/12/cookie-science-how-do-eggs-affect-my-cookies.html> December 14, 2015 Unless some dietary consideration has forced eggs from your diet, you've probably never stopped to reflect on how dang important they are to cookies. Most recipes call for one, and we add it without a second thought. By the time we've got a warm cookie in our grubby little paws, who's still thin… text/html 2026-02-04T23:00:27+00:00 Anonymous (anonymous@undisclosed.example.com) https://wiki.cookiemountain.org/doku.php?id=theory:stella_parks:stella_parks_cookie_science&rev=1770246027&do=diff Stella Parks on Cookie Science Ever since I discovered Stella Parks' article on why creaming butter and sugar matters (below), I've been seeking out her writing and have since purchased her book. I wanted to document her approachable baking science articles here, in case they ever disappear from Serious Eats. If possible, follow the links to read articles at their original source. text/html 2024-08-07T01:20:33+00:00 Anonymous (anonymous@undisclosed.example.com) https://wiki.cookiemountain.org/doku.php?id=theory:stella_parks:why_cream_butter_and_sugar&rev=1722993633&do=diff Why Cream Butter and Sugar By Stella Parks From the Stella Parks on Cookie Science series. <https://www.seriouseats.com/2015/12/cookie-science-creaming-butter-sugar.html> December 2, 2015. Have you ever made strawberry shortcake and thought to yourself, “Why do I whip the cream, and what happens if I don't?” Probably not. The difference between a dollop and a drizzle of cream is so obvious, no one thinks to question the necessity of it. Yet the value of creaming, a closely related process, …