Cuisine – Page 4
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ResearchGraphene oxide 'teabags' make a mercury-free brew
Porous carbon structure can remove 96% of mercury from water in a day
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PodcastChemistry World podcast – June 2015
What makes food sweet? How do we protect against food alteration? New e-paper, and possible treatment for ebola
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OpinionBetter cooking through chemistry
Science and food have been courting each other for over a decade, says Ali Bouzari. It’s time to commit
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ResearchSimple cooking changes make healthier rice
Adding oil to water, cooling and reheating rice makes fibre-like resistant starch, reducing calories
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Research
Quick and cheap test to detect horse meat
Scientists develop test for meat authentification using a benchtop NMR machine
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CareersCupcake chemists
Bakery beginners Ann Gardiner and Kerri Elston talk to Yfke Hager about leaving the lab to create chemistry in the kitchen
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CareersIce cream inspiration
Cesar Vega has united his love of food and science in his career at Mars. But he is also on a mission to teach the science of cooking, as he tells Emma Davies
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OpinionThe great chemistry cookoff
Is the comparison between chemistry and cooking really an insult?
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NewsHorse meat scare offers food for thought
Burger safety scandal highlights holes in the UK’s food testing regime
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CareersTastefully done
Russell Keast’s early years as a chef gave him an appetite for science that took him out of the kitchen and into the lab, he tells James Mitchell Crow
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PodcastDimethyl sulfide
Simon Cotton unveils the chemistry behind this unpleasant-smelling compound
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NewsA pint a day
Sterile, free of toxic metals, isotonic and good for the heart, beer is undeserving of decades of bad press.
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