Science

How to Stop Pasta Sticking Together When Cold (And 2 More Tricks) We’ve all been there: you’ve cooked up a batch of pasta and you weren’t able to eat it all. You put the leftovers in the fridge but when you come back to eat it the next day, your pasta is a sticky, clumpy […]

The Ultimate Guide to Perfect Chicken Breast If you only season your chicken breast after cooking and not before, it will never truly taste that good. The outside of the breast may taste fine, but the inside will be bland, and perhaps even dry and leathery too. The key to making delicious and moist chicken

This post is the first post in a two-part series. In this post, we explain the science behind our carbonara recipe. If you want to skip the science and go straight to the recipe, click here. Carbonara Science Explained: Emulsions, Starch and More Although Carbonara is a simple dish, achieving the perfect version can be

This post is the first post in a two-part series. In this post, we explain the science of garlic to create a “3 shades of garlic” tzatziki recipe. If you want to skip the science and go straight to the recipe, click here. Why Is Garlic Spicy? Garlic Science Explained If you have ever eaten

How To Use Dry Herbs and When To Use Fresh Herbs: The Ultimate No 1 Guide One question every home cook asks themselves at some point is how to use dry herbs. Are dry herbs just as good as fresh herbs? Are they a waste of money? When should I use fresh herbs, and when

Unconventional Cooking: The Power of Acid, Salt, and Freezing When I contemplate the definition of “cooking,” I invariably associate it with the use of heat. But what actually is cooking? Whether it’s simmering a hearty vegetable stew, whipping up a demi-glace or béchamel sauce, or searing a steak over high heat. All of those things

To Preheat or Not: When to Add Oil to the Pan So, I want you to pick a side. On the one side, you’ve got people who add oil to the pan when the pan is still cold, as soon as the pan is added to the stove top. On the other side, you’ve got

What is a Tadka? Unleash the Hidden Power of Dried Spices When I first started cooking, I’d add spices to my dishes randomly and just hope for the best. Nine times out of ten, the dish didn’t take on any of the spice’s flavour. I’ve since learned that the reason this happened is because the

What is Umami? (And How You Can Use This Delicious Taste) What is umami? It’s a question that I hear a lot. When people talk about umami, what they’re referring to is the fifth basic taste alongside salty, sweet, sour, and bitter. The “umami” taste is triggered by glutamates, which are amino acids found in

Does Olive Oil Go Bad? Yes, But Here’s How To Stop It How much would you reasonably pay for a bottle of olive oil? £5, £10, £20? You could easily pick up a decent bottle with that budget. But there are brands out there that are charging in excess of £100 for a bottle of