Celebrating twenty years
Sustainable technologies combined to make grapes go further
Raychelle Burks introduces a red dye with a prickly history
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
Sterile, free of toxic metals, isotonic and good for the heart, beer is undeserving of decades of bad press.
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