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food science

Read an extract from Octavia E. Butler's Parable of the Sower

Environment

Read an extract from Octavia E. Butler's Parable of the Sower

In the opening to Octavia E. Butler's prescient science fiction novel Parable of the Sower, the latest pick for the ¿ìè¶ÌÊÓƵ Book Club, we are introduced to Lauren Olamina and start to learn about the dystopian future her story takes place in

Culture

N.K. Jemisin on the prescience and brilliance of Parable of the Sower

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N.K. Jemisin on the prescience and brilliance of Parable of the Sower

Culture

Neurospora intermedia, an orange mold, turns day-old bread into a cheesy treat when toasted (left). The mold transforms sugarless rice custard into a sweet dessert served at the Alchemist restaurant in Copenhagen (right). CREDIT Images courtesy of Blue Hill at Stone Farm and Alchemist

Environment

Fungus transforms food waste into haute cuisine

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How to temper chocolate

Video

How Great British Bake Off's Josh Smalley tempers chocolate

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2MEWW0N Tempering_Marble

Chemistry

The science behind tempering chocolate

Regulars

Illustration showing three people doing different activities all drinking coffee

Health

The surprising science of coffee and its effect on both body and mind

Features

Still from Interstellar

Video

Interstellar to Doctor Who: Sci-fi dramas getting science mostly right

Video

Environment

The climate impact of feeding ourselves is getting worse and worse

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Tade Thompson

Video

Tade Thompson: 'It's like the internet, but for aliens'

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Finnish birch sugar, a full tablespoon of xylitol; Shutterstock ID 2475035421; purchase_order: -; job: -; client: -; other: -

Health

A common low-calorie sweetener raises the risk of blood clotting

A small study found that the sugar substitute erythritol makes blood more susceptible to clotting, which can raise the risk of heart attack and stroke

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Space

The best new science fiction books of August 2024

Culture

Chemistry

How to make a perfect baked Alaska? It's all about thermodynamics

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Technology

Artificial flavours released by cooking aim to improve lab-grown meat

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Environment

'Butter' made from CO2 could pave the way for food without farming

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