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food science

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

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Health

Alarm over ultra-processed food shouldn't put us off plant-based diets

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Alarm over ultra-processed food shouldn't put us off plant-based diets

Chemistry

Super-thickeners made from starch reduce calories and carbs in food

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Chemistry

The science behind fluffy pancakes and using the right raising agent

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Environment

Animal bones ground into an edible paste could help reduce food waste

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GTG9F9 Hot mulled wine and book in woman hands. Relaxing in front of burning fire in the cold winter day.

Chemistry

Can science explain why some drinks and foods are a perfect match?

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How to use 'flavour bridging' to cook a bizarre but tasty holiday meal

Chemistry

How to use 'flavour bridging' to cook a bizarre but tasty holiday meal

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Chemistry

Homemade malt is the key to baking the perfect loaf of bread

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Life

Vegan cheese made from fermented peas could taste more like dairy

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Assortment of products with high sugar level like candies, gummy candies, soda, donuts, chocolate, lollipop, wafers and cupcakes on a table.

Health

Your ultimate guide to ultra-processed food – how bad is it really?

Highly processed foods, from pizza to bread, are said to be seriously bad for your health. Here is a digestible guide to what the evidence says, to help you make sense of the conflicting claims

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Let's stop making lab-grown meat weird

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Let's stop making lab-grown meat weird

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Chemistry

The science behind baking the perfect chocolate chip cookie

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Virus ‘nanobots’ can make harmful bacteria in food and drink glow

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Yeast - Saccharomyces cerevisiae

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Gene-edited yeasts transform bread and give rice wine a banana taste

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