Explanation:
You may not have thought of it this way before, but baking is really a type of chemistry experiment – albeit a tasty and useful one which you perform in your kitchen instead of a lab.
Each of the ingredients you use serves a particular function, reacting with each other to produce new combinations and create the structure, flavor and texture of the finished baked product.
While an element of chemistry is involved in other forms of cooking as well, you can generally be a bit more flexible there in comparison to baking.
If you add or remove an ingredient from a stew, for example, it is likely to only affect the flavor. Remove a critical ingredient from a cake however, and it could be a recipe for disaster!
