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Numerous blogs, web sites and newspaper articles have picked up variations of the "molecular gastronomic recipe" for making choc...

At last(!) there is a comprehensive and broad focussed review on molecular gastronomy (MG) in the scientific literature. Also, I stumbled ov...

The last issue of the Norwegian science education magazine "Naturfag" (equivalent to "School science") has several artic...

Last year, I had the pleasure to act as a co-supervisor for two students at in their final project for the Food and beverage management st...

Pastry chef Aidan Brooks has posted the invitation to join in on episode #18 of "They go really well together" ( TGRWT ). The id...

Among the challenges in science education are creating quality inquiry-based teaching methods as well as promoting students' argumentat...

Statements on what to do, how to do it, and occasionally why to do so, are abundant in the world of food and cooking. This is the second po...

Is it really true that you shouldn't rinse, but rather brush, mushrooms? Should a steak be seared to keep the juices inside? The world o...

Spring and summer time equals cooking pit time. This time we did some more serious temperature measurements, showing interesting results. A ...

During graduate studies, we often wished for a "journal of unsuccessful chemistry" for the benefit of all the failed experiments w...