Want to see fewer ads? .A cake by Sarah Jackson showing isotope fractionation in Antartica.I first noticed the #BakeYourResearch phenomenon when I saw a photo of an incredibly gorgeous bûche de Noël . It wasn’t posted by a professional baker, but a mycologist, who’d crafted hyper-realistic mushrooms growing out of the log-shaped cake.This mycological masterpiece is not alone. Scientists, engineers, and researchers on social media are using flour and sugar to illustrate complex concepts. This can range from microbiologists demonstrating how mitosis works using , to pastries based on...…Want to see fewer ads? .A cake by Sarah Jackson showing isotope fractionation in Antartica.I first noticed the #BakeYourResearch phenomenon when I saw a photo of an incredibly gorgeous bûche de Noël . It wasn’t posted by a professional baker, but a mycologist, who’d crafted hyper-realistic mushrooms growing out of the log-shaped cake.This mycological masterpiece is not alone. Scientists, engineers, and researchers on social media are using flour and sugar to illustrate complex concepts. This can range from microbiologists demonstrating how mitosis works using , to pastries based on...WW…

Want to see fewer ads? .Say hello to the sour orange pie.In This Storyknows, the state’s sweet calling card is Key lime pie. But Key lime’s cousin—sour orange pie—is not nearly as famous in the Sunshine State. And yet, their recipes are almost identical. Both have a graham-cracker crust topped with a tangy, condensed milk–based custard. The only real difference is the fruit that’s supplying each pie’s signature flavor. The story of how one pie was catapulted into the spotlight, while another remained an obscure, though beloved, regional specialty is one of misadventures, clever marketing,...…Want to see fewer ads? .Say hello to the sour orange pie.In This Storyknows, the state’s sweet calling card is Key lime pie. But Key lime’s cousin—sour orange pie—is not nearly as famous in the Sunshine State. And yet, their recipes are almost identical. Both have a graham-cracker crust topped with a tangy, condensed milk–based custard. The only real difference is the fruit that’s supplying each pie’s signature flavor. The story of how one pie was catapulted into the spotlight, while another remained an obscure, though beloved, regional specialty is one of misadventures, clever marketing,...WW…