If you are an amateur baker and want to make a large batch of cookies for the holidays, you might think you can just double the recipe. However, when you increase the size of the batch, things don’t always interact the same way.

In this episode, Meghan Robinson speaks with Dr. Darren Scott, a food scientist at Oklahoma State University. Dr. Scott explains the proper way to scale up a recipe and why using percentages with ingredients is important to your final product.