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Articles on Kitchen science

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The science of the ideal salad dressing

There is a large energy cost to breaking apart and mixing the water and oil layers. The secret to blending them is to add an extra ingredient known as a ‘surfactant’ or emulsifier, like mustard.
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How to make gravy (using chemistry)

Roasting meat sets off a cascade of chemical reactions. With a bit of kitchen chemistry know-how, you can use these reactions to your advantage when you make gravy.
Salt seems common enough, but it has some astounding properties. Shutterstock

Kitchen Science: A salt on the senses

That salt on your table can do amazing things chemically, and to the flavour of your favourite food. But don’t eat too much!

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