The Science of Sugar in Cooking and Baking

Explore the fascinating world of sugar in cooking and baking through this 49-minute lecture by renowned pastry chef Joanne Chang at Harvard University. Delve into the science behind sugar's role in various desserts, from cakes and frozen treats to meringues and buttercream. Learn about sugar stages, caramelization, and innovative dessert ideas. Discover how everyday cooking techniques can illuminate principles in physics and engineering, and vice versa. Gain insights into the chemical reactions between sugar and other ingredients like butter, eggs, and gluten. Master the art of making perfect meringues, buttercream, and caramel sauce. Witness the mesmerizing process of spinning sugar and understand the browning effects of sugar in baked goods.

Introduction
Thank you
The last two years
Spray Cake
What is sugar
What is a dessert
Dessert ideas
Sugar and butter
Sugar and cake
Sugar and frozen desserts
Sugar and egg foam
Sugar and gluten
Sugar and meringue
Sugar and browning
Sugar stages
Making meringue
Comparing meringues
Making buttercream
How to use buttercream
Caramel sauce
Spinning sugar
Caramelizing sugar