Ruth Wakefield accidentally created the world's favorite cookie in 1938 when she added chocolate chunks to her cookie batter instead of making chocolate cookies.
Sugar absorbs moisture in batter, which reduces gluten formation and results in a more tender crumb.
When combined with liquid, flour's protein (gluten) develops and traps air from leavening agents, which helps baked goods rise.
Originally called German's Chocolate Cake, this classic American dessert was named after Samuel German, who created a sweet baking chocolate for the Baker's Chocolate Company.
Baking relies on the interactions of chemicals in flour and other ingredients.