Chemistry
The scientific secrets to baking a perfectly moist chocolate cake
Keeping your chocolate cake moist and delicious when you make it party-sized is tricky, but not impossible, says Catherine de Lange
Regulars
Life
Blue cheese could get an upgrade thanks to new mould hybrids
News
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
Life
First gene-edited meat will come from disease-proof CRISPR pigs
News
Environment
Genetically modified banana approved by regulators for first time
News
Life
Rice containing beef cells could make a sustainable meal
News
Life
Lager could get array of novel flavours thanks to new strains of yeast
News
Chemistry
The chemist who told us to put salt in our tea explains why she did it
News
Chemistry
The science behind fluffy pancakes and using the right raising agent
Tired of your American-style pancakes looking flat and anaemic? Catherine de Lange finds the secret to thick, pillowy perfection
Regulars
91色情片
Kimchi and artisan cheeses can contain antibiotic-resistant bacteria
News
Life
Guinness yeasts are genetically unique among Irish beers
News
91色情片
We鈥檙e finally working out why the Mediterranean diet is so good for us
Features
Life
The microbes that give cheddar cheese its distinct flavour
News