-
The Science of Egg White Foams: How Denaturation, Bowl Choice and Ingredients Impact Whipping
Discover the science behind egg white foams. Learn how denaturation, whisking mechanics, sugar, copper bowls, and acidity impact meringue stability. Continue reading
-
Is Pork a Red Meat? The Science Behind Meat Colour and Myoglobin
Is pork actually red meat? Discover the science of muscle fibers, myoglobin, and haem to find out why the classic “other white meat” marketing campaign got it wrong. Continue reading
-
The Science of Beer Fermentation: Biochemistry, Malting & Brewing Chemistry
Discover the science of beer fermentation. Learn how yeast converts sugar into ethanol, the biochemistry of ATP and malting, and how brewing turns starch into beer. Continue reading
-
Mastering the Science of Sugar: From Simple Syrups to Caramel
Learn the science of sugar in cooking. Discover how solubility, supersaturation, and crystallisation transform simple syrups into rich caramels and fudge. Continue reading
-
The Science of Chilli Burn: Why We Love the Pain of Capsaicin
Ever wondered why eating chillies hurts so good? Discover the neuroscience behind capsaicin, the TRPV1 heat receptor, and why humans love spicy food. Continue reading
-
Understanding Emulsions I: The Science Behind Your Favourite Sauces
Learn the science of food emulsions! Discover how oil and water mix, why vinaigrettes split, and the physics behind stable kitchen sauces. Continue reading
-
Quick bite: The secret life of vegetables
As Harold McGee points out in his book, On Food and Cooking, plants are essentially chemical factories. Plants are famously stationary and lacking any motive power must interact with the external world, for the most part, through a dazzling array of chemicals that they synthesise from basic chemical elements. The same plant will simultaneously produce… Continue reading
-
Quick bite: A cooks tour of protein chemistry
If you have read any of the posts on this blog you are probably starting to realise that when we are talking about chemistry in cooking a lot of the time we are actually talking about proteins. For this reason it is important that we have a clear idea of what a protein is, how… Continue reading