Subscribe now
The science of crispy: how to make perfect pork crackling

The science of crispy: how to make perfect pork crackling

1 April 2020

What is it that turns tough pork skin into amazing crackling? Sam Wong reveals the secret to that wonderful crispy crunch
Soya protein can help make lab-grown beef with the texture of meat

Soya protein can help make lab-grown beef with the texture of meat

30 March 2020

Lab-grown ‘meat’ often uses gelatin produced in slaughterhouses to give artificial beef a meat-like texture – but substituting soya protein can achieve that without killing animals

Sign up to our weekly newsletter

Receive a weekly dose of discovery in your inbox. We'll also keep you up to date with New Scientist events and special offers.

Sign up
Piano Exit Overlay Banner Mobile Piano Exit Overlay Banner Desktop