What is really going on when we microwave our food?
19 April 2023
Sam Wong digs into the science of microwaves, dispelling some common myths – and makes a tasty mug cake in just a few minutes
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Premium
Why preserving your lemons in salt will make them even tastier
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The flavour of fresh lemon is delicious, but this citrus fruit becomes even more wonderful when it is preserved in salt, says Sam Wong
How to use the science of fat to make delicious, confit food
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Fat gets a bad rap, but it is key to making enjoyable foods like confit pork. You can also use the confit method for parsnips, says Sam Wong
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Depriving rhubarb plants of light for several weeks forces them to grow fast and gives an earlier harvest, says Clare Wilson
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Honeycomb, or cinder toffee, isn't difficult to make, but it reveals the complex science involved in transforming sugar into confectionery, explains Sam Wong
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You won't need to make a flour roux for your macaroni cheese if you cook your pasta in milk rather than water, says Sam Wong
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Studies show it is always best to bake your sweet potatoes, rather than boil or microwave them, and there is another trick to take the tubers to the next level of deliciousness, says Sam Wong
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The first home-grown genetically modified food may be on the horizon, in the form of purple tomatoes, finds Clare Wilson
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A great corn on the cob must tread the line between under- and overcooked. Here's why – and how to do it
