All Cuisine and cookery articles – Page 2
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OpinionWould you buy synthetic wine?
Can we replicate the chemical profiles of famously expensive drinks? And would people drink them?
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ArticleCombating food fraud
Tackling the issue of food fraud in the industry requires equipping scientists with the right analytical tools and technologies
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ResearchCooking chemistry has a taste for making glue
Adhesive made from soy with Maillard reaction could replace formaldehyde glue in furniture
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PodcastEllagic acid
Louise Crane introduces the antioxidant that led to exaggerated claims that 'whisky helps fight cancer'
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NewsImperial College sets up 'chemical kitchen' to teach students lab skills
Molecular gastronomy module will offer transferable skills that students can take into the lab, university claims
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PodcastMyristicin
The spice that gives your Christmas eggnog its distinctive taste and aroma is also a toxic narcotic that played an important role in international history
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PodcastPropanethial-S-oxide: how chopping onions makes you cry
Kat Arney’s investigation of the pungent chemical in onions is enough to bring tears to your eyes
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NewsLarge scale experiment probes chemistry inside our homes
Dozens of analytical instruments have spent a month observing the chemistry of the air inside a three bed house
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PodcastPotassium bitartrate
Brian Clegg with the winemaking byproduct that may be lurking in your larder
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ReviewThe angry chef: bad science and the truth about healthy eating
Tackling myths about food and nutrition
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NewsMillions of 'bad eggs' recalled in contamination scandal
Investigations into how chicken eggs across Europe came to contain fipronil are still ongoing
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ReviewMouthfeel: how texture makes taste
A tastebud-tingling guide for food lovers and food science scholars
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OpinionWhy science says you should brine your Christmas turkey
Unlock the flavour hidden in your roast with this delicious recipe
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ReviewIngredient: unveiling the essential elements of food
Laura Fisher peels back the layers of Ali Bouzari’s new book
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FeatureThe chemistry in your cuppa
Katrina Megget finds there’s more to tea than just a great brew – it’s also chemically complex
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OpinionTips to beat a cheese snob with science
Why biological choices can dramatically influence the flavours, textures and aromas of dairy delights
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OpinionOur war on sugar will leave a bitter taste
The war on sweetness will cost us a potent food ally
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