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13 lockdown cooking projects and the science of how they work
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Bio
Sam Wong is an assistant news editor responsible for commissioning environment, biology and archaeology stories. Since joining New Scientist in 2015, his contributions have included a regular science of cooking column, the Science with Sam video series and setting cryptic crosswords. He has a degree in natural sciences from the University of Cambridge and a MSc in science communication from Imperial College London. He has also written science stories for The Guardian, Nature and Mosaic. His favourite subjects include food, drugs and animals.
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How to solve the New Scientist cryptic crossword
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Humans
Homemade cultured butter is more buttery than normal butter
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Humans
The science of how 'wok hei' makes stir-fried food taste so good
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Humans
Dulce de leche: How to turn condensed milk into a tasty caramel sauce
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Humans
Baking without eggs: How to use aquafaba to make meringues
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Seitan: How to turn flour into meat-free 'chicken' nuggets
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Humans
The science of pastry: Master a shortcrust and make a rhubarb tart
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How to make noodles: the art and science of manipulating gluten
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Use the science of garlic to bring sweetness or fire to your food
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How to make a sourdough starter and delicious sourdough bread
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Humans
Make kimchi at home by cultivating a friendly microbial ecosystem
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