Wikimedia Commons December 24, 2023 As Aussie as vanilla slice: how the delicate European dessert became the snot block of Aussie bakeries Garritt C. Van Dyk, University of Newcastle Imported from Europe, the vanilla slice has been fully assimilated into Australian food culture, an identifiable icon. You know you really belong when you finally get a nickname.
Shutterstock July 24, 2023 How does ice cream work? A chemist explains why you can’t just freeze cream and expect results Nathan Kilah, University of Tasmania It might seem like a simple concept, but to get ice cream right, you need three states of matter and a delicate interplay of chemistry.
Shutterstock December 21, 2022 How to make the perfect pavlova, according to chemistry experts Nathan Kilah, University of Tasmania and Chloe Taylor, University of Tasmania Why should you not beat your eggs in a plastic bowl? Can you save an over-beaten meringue? And is there a specific sugar you should use?