Uwe Bunz talks about what he cooks in the lab and at home, and shares his favorite aromatic dish, Oxtail with Fennel
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What’s Cooking in Chemistry: Uwe Bunz
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What’s Cooking in Chemistry: Hiroshi Shinokubo
Hiroshi Shinokubo talks about what he cooks in the lab and at home, with a special recipe for Sweet and Tender Stewed Pork
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What’s Cooking in Chemistry: Michael M. Haley
Michael M. Haley talks about what he cooks in the lab and at home, with his favorite recipe from Oregon: Lamb Ragout
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What’s Cooking in Chemistry: Gerhard Hilt
Gerhard Hilt talks about what he cooks in the lab and at home, about Noyoris laboratory and very special mushrooms with cannelloni
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What’s Cooking in Chemistry: Uli Kazmaier
Uli Kazmaier talks about what he cooks in the lab and at home, with a special recipe created exclusively for ChemistryViews
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Cooking & Chemistry
This growing collection explores the intersection of chemistry and cooking
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Searching for Chemistry-Themed Presents?
Browse through science-themed gift ideas that editors particularly liked this year
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Using Eggs to Explore the World of Chemistry
🐣🌷🐰 A growing collection of articles and videos on eggs and science
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How to Reduce Harmful Byproducts when Cooking Pasta with Iodized Salt
Chloramine residues in tap water can react with iodide in table salt
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Nutmeg Chemistry
A look at the chemistry of the slightly volatile aroma of nutmeg