There’s More to Baking Powder Than Meets the Muffin
The Culinary Historians, a national organization with chapters in several cities, has a worthwhile free Zoom program coming up at its Ann Arbor, Mich., branch. On Feb. 21 from 4 to 5:15 p.m. Eastern time, Linda Civitello, a food scholar and author, will talk about baking powder and its effect on baking and the food industry.
“Baking Powder Wars: The Cutthroat Food Fight That Revolutionized Cooking,” Culinary Historians of Ann Arbor, culinaryhistoriansannarbor.org.
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