chemistry in food

When you bake cookies, or pie you just mix the ingredients and put the product n the oven. Do you ever wonder how that batter turns into something solid that you can hold in your hand? Well that all belongs to chemistry. Thanks to Anessa's post I learned the perfect proportion of things can cause a chemical reaction to occur and the mixing of certain things to your batter can make the end result a little better. This relates to chemistry because with out it we cannot do anything that involves baking and/or cooking. 

http://blogs.scientificamerican.com/food-matters/2014/03/14/how-alcohol-makes-a-flakier-pie-crust-the-proof-is-in-the-pie/

http://aneesachemistry.tumblr.com/post/80138641751/bringing-back-the-food-chemistry-response-post-1