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Learn to love those Christmas sprouts with simple cooking science

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Learn to love those Christmas sprouts with simple cooking science

Transforming the bitter vegetable into a nutty delight with some easy cooking techniques could turn you into a Brussels sprout lover this Christmas

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How to use the dhungar technique to create delicious smoky food

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How to use the dhungar technique to create delicious smoky food

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The weirdest food pairings that work according to science

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The weirdest food pairings that work according to science

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Why it's nearly impossible to overcook mushrooms

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Why it's nearly impossible to overcook mushrooms

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13 lockdown cooking projects and the science of how they work

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13 lockdown cooking projects and the science of how they work

Culture

Butter

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Homemade cultured butter is more buttery than normal butter

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Chicken and Vegetable Stir Fry

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The science of how 'wok hei' makes stir-fried food taste so good

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Dulce de leche: How to turn condensed milk into a tasty caramel sauce

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Dulce de leche: How to turn condensed milk into a tasty caramel sauce

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Baking without eggs: How to use aquafaba to make meringues

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Baking without eggs: How to use aquafaba to make meringues

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Seitan: How to turn flour into meat-free 'chicken' nuggets

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Seitan: How to turn flour into meat-free 'chicken' nuggets

All you need to make satisfying plant-based protein is flour and water. Seitan, or wheat gluten, takes a little effort to produce, but the results are worth is, says Sam Wong

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The science of crispy: how to make perfect pork crackling

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The science of pastry: Master a shortcrust and make a rhubarb tart

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How to make noodles: the art and science of manipulating gluten

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Use the science of garlic to bring sweetness or fire to your food

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