Kitchen experiment

Baking is chemistry. Which is exactly why I like it so much. Just like an experimental procedure, there are measurements and temperatures and time. You can mix a bunch of disparate ingredients together and adjust the conditions, and they change into something greater than the sum of their parts. There’s planning and precision and a list of instructions to follow so you get it just right.

And even then, when you follow every instruction and level each ingredient to its precise measurement… it can still go totally, utterly wrong. And there’s nothing you can do about it except try again.