The science and history behind the making of butter

How the early methods of testing alcohol content were completely absurd (and deadly).

We have become a salt-obsessed society, but maybe we can blame our ancestors for that?a

The 17th-century mistake that put the ‘fizz’ into fizzy

The highly processed history of a much overlooked fruit When  something is plain and boring, we call it vanilla. “Vanilla ice cream”,  we say, and think of the “default flavour”: a bit dull,...

Ever wondered how to deep-fry without oil? This is almost, if not quite, the same. Deep  frying might be the only cooking technique that seems to make  everything better, from the mundane, l...

Most of our vegetables can’t fight back. So how do onions bring us to tears? Onions  are one of those flavourful foods that compliment almost any dish. So  much so, we’ve even learned to pow...

White spots are good: are you throwing away a perfectly good cheese? The  funny thing about being a food scientist, is that before meeting me,  most people have never even heard of my field....