Josh Howgego discovers the chemistry of food with Peter Barham, the scientist–cook who trains world-class chefs
Prepare to be energised as Phillip Broadwith describes one of life’s energy sources and explains its connection with diabetes
Why are strawberries so irresistible? Do the strawberries you pick in the wild really taste nicer than shop-bought ones?
A simple, effective chiral molecule experiment
Stilton, camembert, limburger and cheddar - why, and how, does cheese come in such a variety of smells and tastes?
Simon Cotton takes a look at those compounds that find themselves in the news or relate to our everyday lives.
That’s chemistry: The molecules behind Mars bars
When you squeeze lemon juice over your pancakes this Shrove Tuesday, you will be using citric acid – 2-hydroxypropane-1,2,3-tricarboxylic acid. This molecule has a host of applications, making it quite a magnificent molecule
Can phosphorus-rich foods, such as fish, improve our intellect?
By 2030, the world's population is expected to rise to over eight billion - the need for safe and environmentally friendly crop protection chemical has never been greater
Spices have been used in cooking since Roman times, and were believed to be important as antiparasitic agents and as gastrointestinal protectants in the diet
Genetically modified (GM) foods continue to generate media attention and concern among the public. How can analytical chemists help consumers make informed choices
Today's quality control of the food and drinks industry is thanks to pioneering work started in the 19th century
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