German gingerbread is soft and moist and is made with nuts and a special spice mixture, the Lebkuchen spice

A stable symbiotic culture of lactic acid bacteria and yeasts used as a leavening agent

Another kitchen experiment: The cookies must develop "feet"

A look at the chemistry of the slightly volatile aroma of nutmeg

Hartshorn salt is a mixture of two parts ammonium hydrogen carbonate and one part ammonium carbonate and some ammonium carbamate

Potassium carbonate is used as a leavening agent for baked goods

Cardamom seeds contain an essential oil that gives them a spicy, sweetish hot aroma

A look at the chemistry of anise seed, which is used as a spice, either ground or whole

Cinnamon stars are among the most popular traditional German Christmas cookies

Highlights from Chemistry Europe, ACES, and GDCh journals