This week's episode is going to teach you the chemistry behind baking. I chat with Julie from Bunsen Burner Bakery, who breaks down each ingredient of a classic cake to let us know what they do, what reaction we're looking for and substitutions that we can make. Julie has a PhD in biochemistry and works in a bioengineering lab designing better assays for scientific research. But on nights and weekends, she trades in her pipettes and flasks for measuring cups and baking pans, and blogs at Bunsen Burner Bakery, where she shares kitchen experiments focusing on decadent desserts and the science behind baking. Her favorite thing to bake are bundt cakes and her favorite dessert to eat are fruit pies. Julie lives in Philadelphia, Pennsylvania with her husband, two young children, dog, and cat. Julie has a wealth of information and if you're a baking novice like me you're going to LOVE this episode. Get all the links discussed in the show notes at cookitrealgood.com/35.