Differences Between Cooking and Baking

Though the terms cooking and baking are often used interchangeably, there are differences between the two.

Cooking is the preparation of food completed by using a variety of appliances. Cooking food on an electric or gas stove, in a toaster oven, in a microwave oven, in a slow cooker, insta-pot, or in a conventional oven are common tools.

Often, people use a recipe for cooking, but a recipe is not always necessary. Use of diverse ingredients is encouraged. Generally speaking, cooked meals usually contain a protein, vegetable, and starch.

The protein can be whatever is on hand in the refrigerator; beef, turkey, tofu, or fish. Vegetables can be green or mixed, and the starch could be corn, pasta, rice, or potatoes.

A cooked meal that requires no recipe is a stir-fry. Basically, the ingredients are thrown into a hot wok coated with oil, and the rest is history.

Cooking invites creativity and use of seasonal spices and ingredients. Of course, there are dishes that require precision. Lasagna is a good example. The ratio of noodles to meat, sauce, and cheese has to be correct for it to cook properly and taste delicious.

LeFoodist explains the difference between the two as follows: cooking is an art that invites trial and error, baking is a science. Recipes generally need to be followed with precision to ensure a successful result.

For example, it is not possible to substitute baking soda for baking powder and expect a positive outcome. According to Real Simple magazine, baking soda is a base mineral. It usually is required in recipes with acidic ingredients such as pumpkin or molasses. In these situations, baking soda causes the confection to bake darker and crispier.

Baking soda contains a single ingredient, but baking powder, on the other hand, is a combination of baking soda and an acidic ingredient, often cornstarch. The combination of the two ingredients in baking powder when mixed with liquid ingredients causes the item (biscuits are a good example) to rise.

Haphazard changes to a baking recipe are strongly discouraged unless the overall formula and composition of the item is considered. As with the baking soda and baking powder example, ingredient chemistry and interaction are vital in baking recipes.

Originally published on Dr. Kayvan Haddadan’s website.