Which country makes the best cheddar? This question has plagued us for millennia (possibly). But no longer, thanks to the brave and fearless scientists who gathered on a rainy afternoon to undertake some difficult and dedicated Cheese Scien[…]

Welcome back to part 2! See here for part 1.
5.58pm. A quick beverage pH check before the next round of experiments: the acidity of prosecco is 3, Badger’s Fursty Ferret is 4, a substance known as ‘Sainsbury’s Craft Brewed Lager&#82[…]

Over the Bank Holiday weekend your band of trusty FT regulars held (by our reckoning) the SIXTH Freaky Trigger Food Science Day, a combination of careful experiments and shockingly bad puns, dedicated to our friend and FT poster Liz Daplyn.
2pm. Sci[…]

I don’t believe that the producers of A Day At El Bulli intended it to be used as a cookbook at all; it’s weighty and too glossy to risk splattering with kitchen messes, and most of the recipes call for freezedryers, pacojets, and other h[…]

a scientific report
the project: to road-test some of the fillings people have (incomprehensibly) not yet adopted
the fillings of the future:
i: mushrooms fried in pumpkin seed butter, with garlic oil and red wine
ii: fried bacon and date syrop
iii: […]