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Articles on Christmas food

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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.

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.
Cover of the menu for the AIF Christmas Dinner, Hotel Cecil, London, in 1916. Illustration by Fred Leist. Museums Victoria collection, donated by Jean Bourke

What Australian soldiers ate for Christmas in WWI

For Australians serving overseas in WWI, Christmas was particularly difficult. Menus reveal how soldiers tried to maintain the traditions of home.

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