Chemistry
The science behind tempering chocolate
A reluctant Catherine de Lange tries tempering for the first time and discovers how to make gloriously glossy chocolate to decorate a cake with
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Health
The surprising science of coffee and its effect on both body and mind
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Environment
The climate impact of feeding ourselves is getting worse and worse
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Health
A common low-calorie sweetener raises the risk of blood clotting
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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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Health
Is ultra-processed food unhealthy? Here’s why no one can agree
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Mathematics
Physicists figured out the ideal container size for pistachio shells
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Chemistry
The science behind making perfect puff pastry
After a lifetime of avoidance, avid baker Catherine de Lange discovers that puff pastry isn't hard to make 鈥搚ou just need a bit of time
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Health
There’s a simple solution to our salt addiction – we must adopt it now
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Health
How to easily satisfy your salt cravings without damaging your health
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Health
Food ‘addiction’ should be treated like drug abuse, claim doctors
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Chemistry
How science can help you whip up perfect egg whites for your bakes
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