Tastes Good Magazine

Baking Science

2 articles

Editorial illustration for Why Natural Sweeteners Don't Bake Like Sugar — and How to Choose One That Works
Pantry

Why Natural Sweeteners Don't Bake Like Sugar — and How to Choose One That Works

Natural sweeteners are not simple one-to-one replacements for sugar in baking, as sugar performs crucial roles in texture, browning, and moisture. Understanding the unique properties of different natural sweeteners and making specific recipe adjustments is key to successful baking outcomes.

Santiago Vargas·October 16, 2026
A baker examines two bowls of cake batter, one made with shortening and the other with oil, to illustrate the differences in texture.
Recipes

Why Swapping Oil for Shortening Changes Your Cake's Texture

Swapping oil for shortening in cake recipes fundamentally alters the final texture, with shortening yielding a light, fluffy cake and oil producing a denser, more moist crumb. Understanding the distinct functional properties of solid versus liquid fats is key to achieving your desired cake outcome.

Alex Chen·May 15, 2026