The Science of Food

See dishes from the wonderfully innovative Abstract Elements collaboration between chefs Mike Bagale and Daniele Sperindio in Singapore.

Does adding a potato to an over-salty dish help to reduce saltiness, or is this just another food myth? Read on to find out.

It's just sugar and fruit, but don’t let the small number of ingredients fool you. Find out how physics and chemistry could help you to prepare the perfect jam.

Whether it's fresh fruit and vegetables, or fish and shellfish, here are the memory foods that you shouldn't forget.

Harvard is offering their famous Science & Cooking module as a free, online cooking course.

One of the dishes of traditional Icelandic cuisine is starting to appear in various ethnic stores and online: let’s discover its secrets and why it is one of those foods you either love or hate, with no half measures.

How to make a perfect tomato purée sauce at home? Follow these scientifically based steps and you'll never fail!

Discover the scientific secrets beyond the additional ingredients which can affect the consistency of our dishes. Do you know how to thicken without starch?

How does a slow cooker work? And why meat is the perfect food to slow-cook? Discover all the scientific secrets behind cooking at a low temperature.