Category: Food Science

  • 5 Reasons Why we are Scared of Cooking with Spices

    It’s been about a year since you last read one of my blog posts and I confess that book writing is a busy, all-consuming existence. This much-loved blog has been sadly dormant whilst I have chiselled away over a hot laptop in my writer’s cave. Throughout this blog wilderness, I have been key-tapping and kitchen…

  • Science of Cooking: Why do bananas go brown in the fridge?

    To celebrate the launch of my recent book, The Science of Cooking: Every question answered to give you the edge, published by DK Books, I am starting a special series of posts about food science. The book answers 160 commonly asked cooking questions, busts lots of culinary myths (no, don’t throw away the mussels that…