Baking great cookies is not just an art. It's science

At this time of year, just about everybody is baking cookies (that is, if they're not making latkes, but that's another story). How many times have you stuck a batch of cookies in the oven only to have them emerge nothing like you imagined? Understanding the science behind the perfect cookie could help preserve your baking reputation.


What's in a label? Not much, if it says 'all natural'

GMO labeling is a big issue, but it's not the only hard choice that regulatory agencies face. Food companies can also lobby for terms like "all natural" and other seemingly health-related statements to go on labels, but their scientific value isn't clear.