Chemistry
How science can help you whip up perfect egg whites for your bakes
Egg whites are key to so many baked goods but can be tricky to work with. These tips will help you master the technique, says Catherine de Lange
Regulars
Chemistry
Ultrasonic coffee-maker produces the perfect cold brew in minutes
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Chemistry
Why warm drinks taste more alcoholic than cold ones
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The new drugs preventing allergic reactions to peanuts and other foods
Features
Chemistry
How science can help you bake a delicious vegan carrot cake
Regulars
Chemistry
Flavour-predicting AI can tell brewers how to make beer taste better
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Environment
Food costs more because of climate change – and it will get worse
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‘Forever chemicals’ have infiltrated food packaging on a wide scale
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Intermittent fasting linked to a higher risk of heart disease death
News
Environment
Should everyone start eating snakes to save the planet?
Pythons convert food into meat more efficiently than other livestock, and they can be fed on waste meat, but this doesn't mean snake meat is inherently more sustainable
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Chemistry
The scientific secrets to baking a perfectly moist chocolate cake
Regulars
Life
Blue cheese could get an upgrade thanks to new mould hybrids
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Space
Miso paste made in space opens a new frontier for fermented foods
News
Life
We now know what makes oranges taste of oranges
News