Food scientists at the University of Guelph in Ontario, Canada, have developed mathematical models to explain how cookies change during baking, focusing on how temperature affects size, shape, and moisture. The study found that cookies baked at moderate temperatures, around 205°C (401°F), achieved the best balance of structure and moisture compared to lower or higher heat levels. The findings could improve home baking and industrial production by helping ensure consistent doneness, better texture, and more efficient energy use. You've faithfully bought all the right