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
The scientific guide to a better Christmas dinner I Science with Sam
18 December 2020
From crowd-pleasing Brussels sprouts and roast potatoes to a perfectly flambéed Christmas pudding, learn how science can help you nail the festive meal.
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 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
Festive flames: How to light a Christmas pudding
23 December 2017
Watch our video to discover how best to flambé that cherished festive sweet
Superheated water makes microwaved eggs explode when you dig in
6 December 2017
Be careful when nuking your breakfast. A hard-boiled egg reheated in the microwave can explode with a rush of steam and a sound as loud as a chainsaw
Win a stack of science books for foodies
24 May 2017
This is your chance to win a set of books about better cooking and cocktail making through science, as well as the language of food
Win a stack of science books for foodies
24 May 2017
This is your chance to win a set of books about better cooking and cocktail making through science, as well as the language of food
