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
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Premium
13 lockdown cooking projects and the science of how they work
19 May 2020
While we're stuck indoors, it's a great time to get into cooking and baking. Our Science of Cooking series explains how to make foods such as sourdough bread, hand-pulled noodles and kimchi, and the theory behind the recipes
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 how 'wok hei' makes stir-fried food taste so good
29 April 2020
Getting your wok scorching hot and preparing your ingredients in advance is the best way to make a tasty stir-fry, says Sam Wong
Seitan: How to turn flour into meat-free 'chicken' nuggets
8 April 2020
All you need to make satisfying plant-based protein is flour and water. Seitan, or wheat gluten, takes a little effort to produce, but the results are worth is, 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
The science of pastry: Master a shortcrust and make a rhubarb tart
25 March 2020
Many people feel intimidated by the prospect of making pastry, says Sam Wong, but a little understanding can go a long way to successfully making this beautiful rhubarb tart
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
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
