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Science of cooking

How to make a sourdough starter and delicious sourdough bread

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How to make a sourdough starter and delicious sourdough bread

To make your own sourdough bread, you need to create an environment where wild yeast and bacteria want to hang out. Sam Wong explains how

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Make kimchi at home by cultivating a friendly microbial ecosystem

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Make kimchi at home by cultivating a friendly microbial ecosystem

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pancakes

Pancake day: A recipe for pancakes and the science of how it works

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miso soup

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Umami: How to maximise the savoury taste that makes food so satisfying

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chocolate

Humans

How tempering chocolate hacks its crystalline structure

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gravlax salmon

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Use the science of curing to turn salmon into gravlax at home

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Here's how to make your own tofu for Chinese New Year

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Here's how to make your own tofu for Chinese New Year

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chips

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How to cook perfect chips: Learn the science of crispiness

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halloumi cheese

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How to make halloumi and ricotta cheese using ancient biotechnology

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The scientific shortcuts to cooking delicious caramelised onions

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The scientific shortcuts to cooking delicious caramelised onions

Browning onions takes way longer than recipes say. Here are two tricks to cut down the time, says Sam Wong in the first of a new series on the science of cooking

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