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?
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Articles on Kitchen science
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You know you’ve hit it big when your designs find their way into millions of kitchens – and the Museum of Modern Art.
It’s all about the chemistry. Adding lemon can enhance the flavour and enjoyment of tea, and change its colour, but its best not to expect any extra boosts to your health.
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.
Your genes, your saliva and the bacteria that live in your mouth all shape how food tastes and what you prefer to eat.
The same chemical reaction is behind the frothing of milk in your cappuccino and the whipping of egg whites in sweet meringue.
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.
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.
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!
That salt on your table can do amazing things chemically, and to the flavour of your favourite food. But don’t eat too much!
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.
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 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.
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Top contributors
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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Associate Professor in Food Science and Human Nutrition, University of Canberra
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Associate professor, Monash University
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Senior Lecturer (Food Science and Human Nutrition), School of Environmental and Life Sciences, University of Newcastle
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Professor of Microbiology, Swinburne University of Technology
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Senior Lecturer in Physics, Queensland University of Technology
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Professor of Agriculture, University of Sydney
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Research Group Leader and Food R&D policy leader, CSIRO
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Doctorant en épistémologie et chargé du projet DIM ASTREA, Inrae
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Chercheuse en sciences alimentaire, présidente du centre de recherche Ile-de-France – Versailles-Grignon, Inrae
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Professor of English & Distinguished Teaching Scholar, University of Florida
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Senior Lecturer in Chemistry, University of Tasmania
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Research Fellow - PhD candidate, University of Tasmania
