Remember the public cooking lectures at Harvard that I mentioned in September? According to the website they are *very popular* and the auditoriums are packed! This is good news, but the best thing is that the lectures are made available…
I believe most chemists are familiar with the “periodic videos” from the University of Nottingham, covering all the known chemical elements. The series features professor Martyn Poliakoff who’s grey hair is really worthy of a professor! They have now covered…
Richard Wiseman has posted a lovely video with Top 10 science stunts for Christmas parties:
Miss Silvia is full of surprises! She’s been around the house for a year, but only now did she reveal one of her hidden capabilities. Did you know that you can make scrambled eggs with the steam wand of your…
There’s a new weekly cooking show you shouldn’t miss. It’s about cooking and science, or “Kamikaze cookery” to be more precise. And there’s a good dash of humor as well which doesn’t hurt. The first episode out is on how…
Ever thought about how pretzels and salt sticks get their nice brown color? The products of the Maillard reaction provide tastes, smells and colors that are much desired and lend their charachteristics to a variety of foods. In this post…
Lettuce should be fresh and crisp but upon storage water will eventually evaporate. The pressure inside the cells drops and the leaves shrink and become less appetizing. The simple yet effective remedy is to immerse the lettuce leaves in plain,…
