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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

Environment

Seaweed could save a billion people from famine after a nuclear war

News

The Iceland Ocean Cluster House

Environment

How an Icelandic scheme aims to use fish entirely and eliminate waste

Comment

Health

Kimchi and artisan cheeses can contain antibiotic-resistant bacteria

News

Life

Guinness yeasts are genetically unique among Irish beers

News

Olive oil is a key component of the Mediterranean diet

Health

We’re finally working out why the Mediterranean diet is so good for us

Features

Environment

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

News

Life

The microbes that give cheddar cheese its distinct flavour

News

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?

Regulars

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

Scientists have discovered 'flavour bridges' are key to unlikely – but delicious – food combinations. We tested the idea by creating a festive meal like nothing you've tasted before

Features

Chemistry

AI can tell which chateau Bordeaux wines come from with 100% accuracy

News

Physics

Physicists have worked out how to pour water as quietly as possible

News

Environment

How counting the true cost of cheap food could make a better world

Features

Health

Nutrient found in beef and milk shows promise against several cancers

News