Learn to love those Christmas sprouts with simple cooking science
16 December 2020
Transforming the bitter vegetable into a nutty delight with some easy cooking techniques could turn you into a Brussels sprout lover this Christmas
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How to use the dhungar technique to create delicious smoky food
2 December 2020
Smoke has been used to preserve and flavour food for thousands of years. Try using the dhungar technique with ghee (a kind of clarified butter) to add a finishing touch to dishes like dal makhani, a rich lentil stew, says Sam Wong
The weirdest food pairings that work according to science
4 November 2020
From chocolate and strawberries to bacon and eggs, how well do we really understand the complex chemistry of food pairing, asks Sam Wong
Why it's nearly impossible to overcook mushrooms
7 October 2020
Mushrooms are high in protein, the main ingredient for the original ketchup and nearly impossible to overcook, writes Sam Wong
Homemade cultured butter is more buttery than normal butter
7 May 2020
Making butter at home the traditional way is easy and the result is far more flavourful than the shop-bought version, says Sam Wong
The science of how 'wok hei' makes stir-fried food taste so good
29 April 2020
Getting your wok scorching hot and preparing your ingredients in advance is the best way to make a tasty stir-fry, says Sam Wong
Dulce de leche: How to turn condensed milk into a tasty caramel sauce
22 April 2020
How to use the Maillard reaction to make delicious dulce de leche – the ultimate comfort food when you are stuck indoors, says Sam Wong
Baking without eggs: How to use aquafaba to make meringues
15 April 2020
You don't need eggs to make meringues, pancakes and a host of other baked goods. If you know the science behind it, there are ingredients such as aquafaba that can do the same job
Seitan: How to turn flour into meat-free 'chicken' nuggets
8 April 2020
All you need to make satisfying plant-based protein is flour and water. Seitan, or wheat gluten, takes a little effort to produce, but the results are worth is, says Sam Wong
The science of pastry: Master a shortcrust and make a rhubarb tart
25 March 2020
Many people feel intimidated by the prospect of making pastry, says Sam Wong, but a little understanding can go a long way to successfully making this beautiful rhubarb tart
