All Cuisine articles
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Podcast
Ciguatoxin
The toxin found in reef fish that leads to food poisoning so bad it can cause life-long symptoms
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News
The ‘Impossible Whopper’ has a secret ingredient: chemistry
The plant-based patty uses haem harvested from genetically engineered yeast
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Podcast
Ellagic acid
Louise Crane introduces the antioxidant that led to exaggerated claims that 'whisky helps fight cancer'
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News
Imperial College sets up 'chemical kitchen' to teach students lab skills
Molecular gastronomy module will offer transferable skills that students can take into the lab, university claims
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Podcast
Myristicin
The spice that gives your Christmas eggnog its distinctive taste and aroma is also a toxic narcotic that played an important role in international history
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Podcast
Potassium bitartrate
Brian Clegg with the winemaking byproduct that may be lurking in your larder
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Review
The angry chef: bad science and the truth about healthy eating
Tackling myths about food and nutrition
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Review
Mouthfeel: how texture makes taste
A tastebud-tingling guide for food lovers and food science scholars
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Opinion
Why science says you should brine your Christmas turkey
Unlock the flavour hidden in your roast with this delicious recipe
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Review
Ingredient: unveiling the essential elements of food
Laura Fisher peels back the layers of Ali Bouzari’s new book
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Opinion
Tips to beat a cheese snob with science
Why biological choices can dramatically influence the flavours, textures and aromas of dairy delights
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Opinion
Our war on sugar will leave a bitter taste
The war on sweetness will cost us a potent food ally
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Opinion
How to make aeroplane food edible
Why food tastes worse when flying and the tricks we can use to add some flavour to our travels
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Opinion
Unlocking the power of aquafaba
The functional properties of so-called waste ingredients such as aquafaba can transform cuisine for those with restrictive diets
