Food chemistry

Mention coffee, and caffeine is the chemical compound name that immediately springs to mind. However, whilst caffeine's effects on the brain are well documented - it binds to adenosine receptors in the brain - it has relatively little impact...

Molecular Gastronomy is the practice of combining experimental chemistry with the culinary arts to alter the properties of liquid and solid food. This information graphic contains explanations and applications of various methods of preparing food by unus…

Fat is an important nutrient in our diets, but there’s a lot of talk of different types of fats, and whether these types are beneficial or harmful to our...

From lemons to coffee to cilantro.

With 2018 coming to an end, it's time to reflect on the graphics from the past twelve months. Here, we'll look at the 5 most popular graphics on the site this year, as well as some of my favourites! For all of the graphics featured in...

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Find out whether a food contains protein, fat, sugar, or other nutrients using these simple chemical tests.

Chemistry of Chocolate

Click to enlarge To complement the ongoing food chemistry posts, this supplementary series is going to look at the key chemicals (or families of chemicals) that give alcoholic drinks their characteristics. The first in the series looks at...

Click to enlarge Though chemistry teachers might have to regularly field questions about the chemistry of ‘Breaking Bad’ these days, baking bread is probably more likely to figure on a list of their recreational activities. Bread-making...