Each ingredient we add to our delightful dessert, whether we realize it or not, has a specific scientific reason for its use besides a delightful taste. Let's use a cake for an example. The proteins in the flour bond and create gluten, giving the cake flexibility. The eggs hold the mixture together. Baking powder and baking soda each release carbon dioxide, adding bubbles to the batter, helping it to expand. And our favorite, sugar, sweetens the mix. What a great way to enjoy science!