Humans
How to make ice cream with no freezer, just ice and salt
Fancy making ice cream this summer? The secret to soft, creamy and delicious scoopfuls of the stuff lies in the complex science of freezing, says Sam Wong
Regulars
Health
Does eating celery really burn more calories than it contains?
News
Technology
Flat pasta that morphs into 3D shapes when cooked saves on packaging
News
Chemistry
New kind of blue found in cabbage could replace synthetic food dye
News
Life
How to tenderise meat with mouth-watering marinades
Regulars
Life
Not so vanilla: The mission to spice up our favourite flavour
Features
Humans
How to make fabulous pizza using slow science
Regulars
Humans
How to make a marvellously smooth mayonnaise
Regulars
Cutting meat for Veganuary? Here’s how to get your protein from beans
Regulars
Health
Are there benefits to following a raw food diet?
Eating predominantly uncooked food is a fad that goes back hundreds of years, but not one we need to follow, writes James Wong
News
Humans
The scientific guide to a better Christmas dinner I Science with Sam
News
Humans
The scientific guide to a better Christmas dinner
Video
Technology
To recreate delicious meals, don鈥檛 treat recipes simply as algorithms
News
Technology
Can chemistry replicate the flavour of vintage whisky overnight?
Features