So how do you like my brioche?
From the most elaborate cake to the humblest loaf, a key to success is the beautifully aerated structure within – but producing consistent results can be difficult. Now, science may have found out why.
It’s in the genes why some people find broccoli unpleasantly bitter, but others barely flinch when eating it.
Your genes, your saliva and the bacteria that live in your mouth all shape how food tastes and what you prefer to eat.
It’s the chemistry that makes it taste so great.
The same chemical reaction is behind the frothing of milk in your cappuccino and the whipping of egg whites in sweet meringue.
Sugar is a surprisingly versatile substance.
Sugar is maligned for its effects on our health, but it's an amazing substance and can be used for more than just making things taste sweet.
The Maillard reaction is what gives brisket it’s brown colour and delicious flavours.
Have you ever wondered how freshly baked bread gets its a golden brown crust, or why coffee beans smell so good? You can thank the miracle of the Maillard reaction.
You need the right one for the job.
From non-Newtownian fluids, to hydrophobic starch, to plasticisation - various flours can do amazing things. But you must choose the right one for the job!
Salt seems common enough, but it has some astounding properties.
That salt on your table can do amazing things chemically, and to the flavour of your favourite food. But don't eat too much!
You can learn a lot about the cosmos in the kitchen.
From supernovae explosions to the expansion of the universe and why the sky is blue: you can learn a lot about the universe in the kitchen.
You couldn’t enjoy cheese like this without the intervention of micro-organisms.
Many of us shirk at the thought of bacteria or fungus in our food, but without them, we wouldn't have many of our favourite foods.
Chemicals or a spice rack? Or both?
Chemicals have a bad rap these days. But the fact is that everything is made of chemicals. Here are some of the chemicals at work in your kitchen.