The Culinary Historians, a national organization with chapters in several cities, has a worthwhile free Zoom program coming up at its Ann Arbor, Mich., branch. On Feb. 21 from 4 to 5:15 p.m. Eastern time, Linda Civitello, a food scholar and author, will talk about baking powder and its effect on baking and the food industry.
“Baking Powder Wars: The Cutthroat Food Fight That Revolutionized Cooking,” Culinary Historians of Ann Arbor, culinaryhistoriansannarbor.org.
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.
