Why preserving your lemons in salt will make them even tastier
22 March 2023
The flavour of fresh lemon is delicious, but this citrus fruit becomes even more wonderful when it is preserved in salt, says Sam Wong
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Premium
How to use science (and a dash of acid) to improve your scrambled eggs
25 January 2023
How do you like your eggs in the morning? If the answer is extra-soft and scrambled, you need to follow these top tips for a perfect result, says Sam Wong
How to cook the perfect corn on the cob
28 September 2022
A great corn on the cob must tread the line between under- and overcooked. Here's why – and how to do it
Try cooking with ginger – a complex and versatile ingredient
13 April 2022
The subtle chemical complexity of ginger makes it an astonishingly flexible addition to both sweet and savoury food, finds Sam Wong
How to perfectly pickle your cucumbers
19 January 2022
Pickling is a delicious way to beat the microbes that would otherwise spoil your food, says Sam Wong
How to make a beautiful gingerbread house that won't fall down
8 December 2021
It takes a special kind of gingerbread to create architecture, so make sure your building materials are up to the challenge, says Sam Wong
How to make the world’s best barbecue this summer
30 June 2021
Planning a spot of outdoor grilling? From charcoal briquette to gas, the best place to start is to understand your fuel and how to get the most out of it, says Sam Wong
What to cook if covid-19 has affected your sense of smell and taste
5 May 2021
If your sense of smell has been affected by illnesses like covid-19, you can still make food interesting using the basic tastes of sweet, sour, salty, bitter and umami, says Sam Wong
How to make a marvellously smooth mayonnaise
10 February 2021
From eggs to vegan mashed chickpeas, making great mayonnaise means grappling with the complex chemistry of emulsions
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
