In this interview, Asynt talks to Leicester University's Josh Smalley about his Science Kitchen and his efforts to introduce chemistry to his students via baking. Asynt, a global provider of ...

Children can learn valuable lifelong skills in the kitchen: measuring ingredients, assessing ripeness, following a recipe, using small appliances, and much more. Have you ever considered that these ...

Take four brilliant physicists who specialize in fluid mechanics and put them in the kitchen. Give them pots, pans, basic foodstuffs, and a bottle of champagne. Add a COVID-19 pandemic, a pinch of ...

One might write a book about the physical laws that govern pasta, bread, and pizza preparation, cooking, and management. Those who prepare these delicacies, including experienced chefs, frequently ...

At the Science Kitchen at Leicester University, UK, a demonstration is under way of a class of coloured pigments in blueberries called anthocyanins. Josh Smalley, a finalist on The Great British Bake ...

Scientific American is part of Springer Nature, which owns or has commercial relations with thousands of scientific publications (many of them can be found at www ...