Cocoa powder. How much do you really know about it? What is the difference between natural and dutch process? When should you use which? King Arthur Flour posted an in depth look at cocoa powder this week. It answers all those questions and does a great job comparing six kinds of cocoa powder in several different applications.
I ❤ stuff like this. I also ❤ how King Arthur Flour puts a huge emphasis on baking education. Because yes, baking is science/chemistry and math all wrapped within the confines of butter, flour, sugar, eggs and heat. There is so much more to being a good baker than luck.