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Chemistry

Homemade malt is the key to baking the perfect loaf of bread

The secret to a perfect, golden loaf (or tasty brew) is an enzyme in malt. And making your own is easy – it just takes some barley grains, water and a bit of patience, says Sam Wong

Regulars

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Health

Sweeteners: The bitter truth about low-calorie sugar substitutes

Features

Life

Vegan cheese made from fermented peas could taste more like dairy

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Assortment of products with high sugar level like candies, gummy candies, soda, donuts, chocolate, lollipop, wafers and cupcakes on a table.

Health

Your ultimate guide to ultra-processed food – how bad is it really?

Features

Cooked Chinese mitten crabs piled up on a plate

Life

Edible and delicious Chinese mitten crabs are invading the UK

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Pepper X is one hot chili

Life

Pepper X: The world has a new hottest chilli

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Mind

It takes just 108 milliseconds for our brains to spot food

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Let's stop making lab-grown meat weird

Technology

Let's stop making lab-grown meat weird

Comment

Environment

Climate change may be improving the quality of Bordeaux wines

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F3875E Slicing into the breast of a freshly roasted chicken in pan with juices

Health

How to make sure your chicken is properly cooked

Chicken changes colour when it is safely cooked, right? Not always – and clear juices can’t be relied on either, says Sam Wong

Regulars

Life

We finally know what makes orange carrots orange

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Physics

Raisins and nuts dance in fizzy drinks and now we know why

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Technology

Plant protein capsules could make it easier to add vitamin D to drinks

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Health

The ultimate guide to hydration and what you really should be drinking

Features