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If life hands you lemons, make lemonade – or you could make citric acid, a very useful commodity chemical according to Andrew Turley
Science and food have been courting each other for over a decade, says Ali Bouzari. It’s time to commit
Adding oil to water, cooling and reheating rice makes fibre-like resistant starch, reducing calories
Philip Ball savours the chemistry of avant-garde gastronomy
Bakery beginners Ann Gardiner and Kerri Elston talk to Yfke Hager about leaving the lab to create chemistry in the kitchen
Much to digest
Finding a formula for the perfect brew
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
Is the comparison between chemistry and cooking really an insult?
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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