Inside the Oven

We’ve all seen it in recipes—“Preheat your oven to 180°C”—but what’s really happening during that time? In this episode of Inside the Oven, we break down the science and importance of preheating. From uneven bakes to soggy bottoms, skipping this step can ruin your dish before it even begins. We’ll talk to a pastry chef, an appliance expert, and a few home bakers to find out how preheating affects everything from texture to taste—and how long you really need to wait. Whether you’re baking cookies or roasting veggies, this episode will forever change the way you see that little red light.