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How to make noodles: the art and science of manipulating gluten

18 March 2020

It's easy and fun to make hand-pulled noodles, especially if you understand how gluten is acting inside the dough to make it stretch y and elastic, says Sam Wong

Use the science of garlic to bring sweetness or fire to your food

11 March 2020

By understanding garlic's chemistry we can amp up its pungency in a fiery garlic sauce or tame it through gentle cooking to make mellow garlic confit, says Sam Wong

How to make a sourdough starter and delicious sourdough bread

4 March 2020

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

Make kimchi at home by cultivating a friendly microbial ecosystem

26 February 2020

Encouraging the growth of benign bacteria is a tasty way to preserve vegetables, such as with this easy kimchi recipe, says Sam Wong

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

19 February 2020

This pancake batter recipe uses scientific principles to help you make amazingly fluffy, golden and tasty pancakes

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

12 February 2020

Food tastes satisfying thanks to the amino acid glutamate, which stimulates the umami taste. Sam Wong explains how to boost it in your recipes

How tempering chocolate hacks its crystalline structure

5 February 2020

Here's how to use chocolate's crystalline structure to your advantage to make delicious tempered chocolate

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

29 January 2020

Salt curing preserves salmon while allowing great flavours to develop. Find out the secrets of this age-old technique of preservation and make gravlax at home

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

22 January 2020

To celebrate Chinese New Year, why not make your own tofu and turn it into a multisensory experience with a recipe that activates heat and touch receptors along with taste