All The hot plate articles
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OpinionUsing microbes to explore new flavours
Microbes are often enemies in the kitchen, but when used can add new dimensions to cooking
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OpinionWhy pain is part of making food delicious
The reason we love eating irritants like chillis and ginger
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OpinionWhy science says you should brine your Christmas turkey
Unlock the flavour hidden in your roast with this delicious recipe
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OpinionHow chefs scale up dishes without sacrificing taste
Tips to make a pavlova that can feed 600 guests this Christmas
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OpinionWhy bubbles transform our meals
Manipulating gases can improve baking and create fizzy treats
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OpinionTips 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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OpinionOur war on sugar will leave a bitter taste
The war on sweetness will cost us a potent food ally
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OpinionHow 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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OpinionUnlocking the power of aquafaba
The functional properties of so-called waste ingredients such as aquafaba can transform cuisine for those with restrictive diets
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OpinionIt’s not easy being green
Ali Bouzari looks at why it’s so tricky for chefs to keep food verdant
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OpinionTricks of temperature
Ali Bouzari reveals why we should follow coffee shops, not French gastronomists, when it comes to flavour extraction
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OpinionWholesome additions
Ali Bouzari explains how whole ingredients are helping to defuse the unjustified public distrust of additives
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OpinionSticky situations
Ali Bouzari reveals how mastering the science of stickiness can improve flavours or ease food preparation
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OpinionThank you for smoking
Smoking foods may have its roots in preservation, but its chemistry can produce a range of delicious tastes, says Ali Bouzari
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OpinionThe power of enzymes
Ali Bouzari reveals how amylases and proteases revolutionised our meals