Why Honey Keeps Baked Goods Moist but Sometimes Gummy
Honey holds water tightly, which keeps cakes and breads soft but can turn the crumb gummy. Here's how to adjust liquids, starch, and cooling.
Honey Composition & Food Science
Food-science explainers on what honey is made of and how it behaves in the kitchen: sugar profile and moisture, acidity, pH and enzymes, hygroscopicity and moisture migration, and heat, browning, and flavor development.
Why a Tight Lid and a Dry Spoon Decide How Long Honey Lasts
A tight lid, a clean rim, and a dry spoon matter more than the shelf. Here's how honey's hygroscopic pull works at the surface of the jar each day.
The Same Honey That Keeps Cookies Soft Is What Turns the Middle Gummy
Honey holds water so tightly that it keeps cookies soft for days and leaves thick honey bars gummy at the center. Here's how to tell the two apart and fix it.
Honey Keeps Cookies Soft for Days, if You Choose the Right Recipe
Honey is hygroscopic, so it keeps baked goods soft for days. Here's how to tell which recipes want that moisture and which ones need to stay crisp.