Ever wondered how your oven can transform a pale blob of dough into a crisp, brown sugar cookie? Or a pan full of gooey batter into a fluffy cake? It's not magic. Well ... maybe it's a little magical, because all cooking is one part art, especially when it comes to inventing new recipes and baked treats (like cake pops). The other part, of course, is science. That's the part that does all the browning, crisping and batter fluffing. It's all explained in our fun and informative infographic.

More About Baking Ready to start baking? Or would you rather eat the chocolate cake than make it? That’s fine too, as we’ve got plenty of cakes and cookies if you need a delicious baked birthday or holiday gift in a hurry. You can also join us on Pinterest for more great baking ideas. Share this Image On Your Site </p><br /><br /><br />

<p><strong>Please include attribution to berries.com with this graphic.</strong></p><br /><br /><br />

<p><a href=’https://www.berries.com/blog/science-of-baking’><img src=’https://www.berries.com/blog/wp-content/uploads/2014/08/science-baking-final-rd2.png’ alt=’The Science of Baking’ width=’750px’ border=’0′ /></a></p><br /><br /><br />

<p>