Baking is science, not guesswork. The lockdown has given us wings, and we've picked up the apron to rise to the challenge. En route, we've also realised it brings some bruises and burns. But before you bin those fiascos, some of Mumbai's baking gurus share their mantras on how you can be alchemists to turn ore into culinary gold.

"It's tricky to tell when white chocolate crosses the threshold and turns yellow or brown," shares Prateek Baktiani of Ether Chocolates. "I take burnt white chocolate and heat it in the microwave for 20 seconds, remove it and give it a stir and repeat this for up to eight minutes. What you get is a beautiful caramelised blonde chocolate that tastes like dulce de leche or mawa," he adds.