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Food Science

This category contains 2 posts

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 … Continue reading

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 … Continue reading

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About Dr Stu

Hospital doctor turned lecturer and science communicator, I love trying to answer life's questions - whether it is how our body works or the best way to dunk a biscuit.... Read more...

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