Ohhh, all interesting stuff, I have to admit.<br/><br/>For me, I know how baking works. I know what to use? Do I want those hard cookies to be soft and puffy? Add some baking powder! Do I want that cream to bind? Use egg yolks! Temper the egg yolks to avoid scrambled eggs, so on and so on.<br/><br/>I know what to add and what it will do, but I'm curious as to the why.<em>Why</em>does baking powder make my cookies puffy? What exactly does it do to them?<em>Why</em>do eggs get destroyed with a sudden introduction of heat, but stay whole when brought to the same breaking temperature slowly? How does an emulsification work, and why doesn't it break? That's what i'm curious about.