Put protein to work in real food.
Protein powders and other protein-rich ingredients don’t always behave like the ingredients you’re used to cooking with. Learn how to use them in everyday food, baking, and desserts — without the guesswork.
New to cooking with protein?
Adding protein to a recipe isn’t always as simple as adding another ingredient. Start with the basics and learn what affects texture, moisture, structure, and taste.
Protein in Cooking & Baking: The Basics
Understand how protein ingredients affect recipes and what to expect when you start experimenting.
How Protein Powder Behaves in Recipes
Learn why protein powder can change texture, moisture, structure, and flavor.
Baking with protein
Protein can change the way a recipe behaves. Learn how to work with it rather than simply adding it and hoping for the best.
When things don’t go as planned
Dry, dense, gummy, crumbly, or just not quite right? Learn what may have gone wrong and how to troubleshoot protein recipes.
Why is my protein cake dry?
Why are my protein muffins dense?
Why does protein powder make baking recipes gummy?
Ingredients, substitutions & adjustments
Small ingredient changes can make a big difference in protein recipes. Understand what you can substitute, what you may need to adjust, and when a simple swap isn’t actually simple.
- flours; sweeteners; dairy; plant milks; eggs; fats; binders; liquids; leaveners.
Protein isn’t just protein powder.
From dairy and eggs to legumes, grains, seeds, and other ingredients, there are many ways to bring protein into everyday cooking and baking.
Ready to make something?
Put what you’ve learned into practice with recipes worth trying.