ChemistryThe 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
ChemistryHow 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