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Why Most Nutrition Science is Wrong (And How to Spot Flawed Diet Claims)
Confused by conflicting diet advice? Discover why most nutrition science relies on observational studies, their major limitations, and how to spot bad health claims. Continue reading
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Quick Bite: How salt enhances the flavour of our food
In my recent post on MSG and our taste perception I was going to include a bit about salt and how it works as a flavour enhancer but, as usual, I went on a bit so I couldn’t fit it in. So I wanted to do this short post while it was all fresh in… Continue reading
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What Is Umami? The Science Behind the Fifth Basic Taste
Discover the science of umami. Learn how taste receptors, glutamic acid, and MSG interact on the tongue to create the savory 5th basic taste. Continue reading
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Starch and Gelatinisation in Everyday Cooking: The Science of Thickening
Learn how starch gelatinisation and retrogradation work in cooking. Discover how amylose and amylopectin ratios affect sauce thickening, roux browning, and leftover texture. Continue reading
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The Science of Pasteurisation: Raw Milk Safety vs. Health Claims
Is raw milk safer or healthier than pasteurised milk? Explore the history of dairy hygiene, germ theory, and what the latest scientific studies actually say about raw milk risks vs. health claims. Continue reading
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The Science of Milk: Emulsions, Lactose, and Casein Chemistry
Discover the complex chemistry of milk—from fat globule emulsions and lactose intolerance to casein micelles and how dairy behaves in the kitchen. Continue reading
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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
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Quick bite: A cooks tour of fats and oils, the good, the bad and the ugly
In my last post on emulsions I was a pretty loose with my terminology when referring to fats, oils, lipids, cholesterol etc. In this Quick Bite I just want to explain some of the terminology and start getting a bit more precise about what I mean when I say ‘fat’ (or an oil which is… Continue reading
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Understanding Emulsions II: Mayonnaise and The Science of Emulsification
Discover the food science behind mayonnaise emulsions. Learn how egg yolk LDLs act as emulsifiers, the role of oil-in-water ratios, and immersion blender tips. Continue reading
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