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
Unevenly packed coffee to blame for weak espresso, say mathematicians
9 May 2023
A mathematical model shows that even small inconsistencies in how coffee is packed into an espresso machine can lead to weaker brews and watery flavour
Lab-grown meat could be 25 times worse for the climate than beef
9 May 2023
Analysis finds the carbon footprint of cultivated meat is likely to be higher than beef if current production methods are scaled up because they are still highly energy-intensive
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
We finally know why bubbles rise in a straight line in champagne
28 April 2023
In carbonated drinks, the wake from rising bubbles can disturb other bubbles. But when the molecules that give fizzy drinks their flavour coat the bubbles, they can form stable columns as they float
Tiny yeast-filled robots help brew beer quickly and more efficiently
26 April 2023
Millimetre-sized robots made of iron oxide and packed with yeast speed up fermentation of beer by swimming around in the fermenting container and can be removed with a magnet, eliminating the need for filtering out yeast
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
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
Chocolate with a low-fat centre could still feel luxurious to eat
13 January 2023
Fat on the outside of chocolate may be key for its mouthfeel, suggesting that fat content could be reduced in the centre without compromising the sensation
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
