Lecithin
Egg Science: How Heat, Acid, and Beating Change What Eggs Do
Eggs coagulate, emulsify, foam, and bind. Four completely different functions driven by distinct chemistry. Here's how each works and what goes wrong when it fails.
BeginnerEmulsions Explained: Why Oil and Water Sometimes Mix
Oil and water don't mix, unless you have an emulsifier. Learn how emulsification works in mayonnaise, hollandaise, and vinaigrette and why emulsions break
BeginnerSunflower Lecithin vs Soy Lecithin: Are They the Same Thing?
Sunflower lecithin and soy lecithin do the same job in food. Learn the real differences, why the soy allergy concern is mostly overblown, and what to choose.
Beginner