Environment
Fungus transforms food waste into haute cuisine
The orange mould Neurospora intermedia can grow on a wide range of waste products without producing toxins, and the results are being served in Michelin-starred restaurants
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Chemistry
The science behind tempering chocolate
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The surprising science of coffee and its effect on both body and mind
Features
Environment
The climate impact of feeding ourselves is getting worse and worse
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A common low-calorie sweetener raises the risk of blood clotting
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Chemistry
How to make a perfect baked Alaska? It’s all about thermodynamics
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Technology
Artificial flavours released by cooking aim to improve lab-grown meat
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Environment
‘Butter’ made from CO2 could pave the way for food without farming
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Is ultra-processed food unhealthy? Here’s why no one can agree
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Mathematics
Physicists figured out the ideal container size for pistachio shells
A simple experiment and mathematical model suggest that when you snack on pistachios, you may need a surprisingly large bowl to accommodate the discarded shells
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Chemistry
The science behind making perfect puff pastry
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There’s a simple solution to our salt addiction – we must adopt it now
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How to easily satisfy your salt cravings without damaging your health
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Food ‘addiction’ should be treated like drug abuse, claim doctors
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