Foraging for wild garlic: how, when and what to watch out for
17 May 2023
The pungent flavour of wild garlic probably evolved as a defence against herbivory, but it doesn’t deter garlic-loving humans, says Sam Wong
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Premium
How maths reveals the best time to add milk for hotter tea
3 May 2023
If you want your cup of tea to stay as hot as possible, should you put milk in immediately, or wait until you are ready to drink it? Katie Steckles does the sums
How to use the science of fat to make delicious, confit food
22 February 2023
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
How to make a sweet potato even sweeter: freeze it before baking
26 October 2022
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
Why I am keen to get my hands on genetically modified purple tomatoes
12 October 2022
The first home-grown genetically modified food may be on the horizon, in the form of purple tomatoes, finds Clare Wilson
How to make a delicious chilli hot sauce by harnessing fermentation
3 August 2022
It might sound daunting, but fermentation can be used to make hot sauces packed with flavourful compounds, says Sam Wong
How to grow chilli plants in cooler climates
20 July 2022
Chilli plants can thrive in summer and survive the winter even in temperate climes, says the heat-loving Clare Wilson, who offers some top tips
How to make the best cup of cold-brew coffee
6 July 2022
Cold-brew coffee is on the rise. Enthusiasts say it has a smoother, less acidic taste and new research backs this up, finds Sam Wong, who takes his with ice and milk
How to create a delicious deep-fried ice cream dessert
16 February 2022
To create crowd-pleasing puds like chocolate fondants or hot balls of cornflake-covered ice cream, bring some fundamental physics to the table, says Sam Wong
Flat pasta that morphs into 3D shapes when cooked saves on packaging
5 May 2021
A flat pasta has been created that swells into 3D shapes when cooked, and that can be packed efficiently in boxes in a way that traditional pasta shapes such as fusilli can't be
