ChemistryCan science explain why some drinks and foods are a perfect match? Some things just go together, like red wine and cheese, lager and a spicy curry – and Christmas and mulled wine, says Sam Wong Regulars
ChemistryHow to use 'flavour bridging' to cook a bizarre but tasty holiday meal ¿ìè¶ÌÊÓÆµs 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