Cooking news, articles and features | Page 2 | New Scientist

Skip to content

How to make the world’s best barbecue this summer

How to make the world’s best barbecue this summer

Planning a spot of outdoor grilling? From charcoal briquette to gas, the best place to start is to understand your fuel and how to get the most out of it, says Sam Wong

Regulars

What to cook if covid-19 has affected your sense of smell and taste

Humans

What to cook if covid-19 has affected your sense of smell and taste

Regulars

egg

Physics

X-raying eggs while they cook reveals how egg white becomes solid

News

How to make a marvellously smooth mayonnaise

Humans

How to make a marvellously smooth mayonnaise

Regulars

Physicists finally figured out why food sticks to a frying pan

Physics

Physicists finally figured out why food sticks to a frying pan

News

Sws_Xmas

Humans

The scientific guide to a better Christmas dinner I Science with Sam

Video

The scientific guide to a better Christmas dinner

Video

The scientific guide to a better Christmas dinner

Video

Why it's nearly impossible to overcook mushrooms

Humans

Why it's nearly impossible to overcook mushrooms

Regulars

13 lockdown cooking projects and the science of how they work

Humans

13 lockdown cooking projects and the science of how they work

Culture

Butter

Humans

Homemade cultured butter is more buttery than normal butter

Making butter at home the traditional way is easy and the result is far more flavourful than the shop-bought version, says Sam Wong

Regulars

Humans

The science of how 'wok hei' makes stir-fried food taste so good

Regulars

Humans

Seitan: How to turn flour into meat-free 'chicken' nuggets

Regulars

Health

The science of crispy: how to make perfect pork crackling

Regulars

Humans

The science of pastry: Master a shortcrust and make a rhubarb tart

Regulars