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Watch Test Cook Dan Souza illustrate Concept #48, ” Sugar Changes Texture (and Sweetness),” with an in-depth kitchen experiment. Hope you like cookies.
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Thank you your little video just told me using brown sugar in my Crunchies is the missing link thank you kindly for this 💕💕💕💗
So – banana bread and other cakes – often says add BOTH white sugar and brown sugar – so I am wondering what removing brown sugar would do in this banana bread/cake style recipe ???
I was trying to make a low sugar/lower calorie cakes/banana breads and so wanted to use erythritol/stevia blends (NATVIA brand here in Australia) so hoping someone can shed some light on possible ramifications of using just that minus brown sugar. ??? 😍
2:22
1:37 1:41
I was in high school when one of my friends gave me a container of cookies that she had baked for Christmas and she had placed a piece of sandwich bread in the container. When I asked her about the slice of bread she told me that it would help to keep the cookies soft. I've been using this trick ever since. I told my grandma about it too and she even tried putting a slice of bread in a package of red vines that had hardened and they softened right up! Grandma was so pleased with herself. So, even if your cookies are dried out, just add a soft slice of bread to the bag/container and give it some time to work and it can actually reverse and remoisten the cookies!!!
Dan is so young here 😳
Oh, so cute, baby Dan! So strange to see him without his humor & quit wit bursting thru.
It’s fetus Dan
This is the video I was looking for. All the other videos kept talking about what was in it, which was more healthy blah blah blah blah.
Brown sugar = more moist baked goods
White sugar = less so
Thank you that was all I needed
So thats why they use both brown and white sugar in cookies
fortnite
Amazing, amazing, amazing science video! Thank you!
So, where can I find the recipe to that delicious-looking sandwich cookie from 0:23 ?
Wow…
omg i absolutely love your videos. KEEP IT UP!!!!!
can someone please tell me, can i use washed sugar instead of brown when making chocolate chip cookies?
Can someone explain the cookies. Why does regular snap and brown is flexible?
I need a squeeze bag
Thank you ,young man! My baking is a train wreck,only the squirrels can eat my cookies!
I fucked up so bad lol, when I was making chocolate scoop I didn’t have brown sugar so I used white sugar, and it tasted like sHIT
I was but starring at shadows!
I make awesome oatmeal raisin cookies.
Brown sugar best …white sugar poision…
Brown sugar will harden some time after opened, making it unusable in recipes. To solve this use a combination of White Sugar and Molasses. It will have the same effect as brown sugar, and can be stored easily.
Thanks for the video!! I didn't know what a difference in the type of sugar could make.. I'm a little confused though.. would you want to make white bread with white sugar to keep it soft or will brown sugar make it soft?? I want to make my own white bread but haven't tried it yet and want to start out using the right sugar😊
Yes sir, brown sugar is having more vitamins and minerals, good for health, but white sugar is harmful to human body, to make white sugar adding more chemicals to bleach at the time of processing. Don't consume white sugar please.
http://www.nativejaggery.com
Brown sugar is having molasses, it's not separated and having more vitamins and minerals. But white sugar is harmful to human body and one of cancer causing agent. Having more sulphur. If you burn it easily burning. But brown sugar is not burning.
http://www.nativejaggery.com
When the chocolate cake recipe asks for white sugar but I wish to use brown sugar, what then? Could you help with the ratio i.e sweetness and measurement required of brown to white sugar? Thank you.
FINALLY IT ALL MAKES SENSE NOW! Thank you for the video! where is the powdered sugar? I want to know what happens when you mix brown sugar and powdered sugar together.
I use some of both in mine. It makes them crispy around the edges and outside, while still being soft and slightly chewy in the middle.
Dan Souza earlier video without his beard. Still looking good. But I want to know which sugar to use in which proportion to which other sugar to get the most chewy cookies. I don't think the video made that clear enough for me. Also, sugar from beets or from canes? Which is sweeter or even which is less costly to use in recipes, or are they both the same?
He like Alton Brown's apathetic nephew
Did you measure the sugar by weight or by volume?
Fascinating…Now I can better solve the dilemma of do I want a chewy or crunchy cookie!
Question: can I use this information by looking at the ingredients list of packaged cookies to predict if the cookies will be chewy/crunchy or does bake time also play a role?
I miss this series
white people are more sweeter
Technically, shouldn't you have massed the sugar not measured by volume? I suspect a 1/4 of brown sugar is less sugar than the white. The point is still proven by this experiment, as the brown sugar still absorbed more water, but it is slightly askew data I think. Please tell me why I'm wrong if I am.
i love this series and I love Dan
Hmm interesting, thanks.
Has anyone else noticed that the brown sugar here in Europe is nothing like the brown sugar in America? It's just not as sticky and behaves a lot more like white sugar with the exception of the colour…I'm trying to figure out why this is
Bread example was perfect for me I want to make a bread in my machine and do not have white sugar… I guess I need to get the white for this recipe
Wot about palm sugar, coconut sugar, and molasses sugar? All if which taste bettar to me than plain regular sugar. Pls do a bakeoff between them, yes?
is it really necessary to have that big long commercial before your measley 2 minute video?!!!
Wow!
Ok but what if you were to use both brown sugar and white sugar
I work on a seagoing tugboat and have moved mountains of sugar around the country( 14,000 ton at a time ). Before it is processed,they treat it much like sand, bulldozers and clamshell cranes. This is before it would be called food. The difference between brown sugar and white is the amount of molasses that it put back in. And despite what the labels may say , they all come out of the dominoes mill.
"let's apply this information to something we do care about: COOKIES"