The Magazine of Chemistry Europe

Finally, we reach the practical part as we discover the ideal egg, from a culinary perspective

We look at the chemical changes that occur when an egg is boiled and discover how to unboil the egg afterwards

We examine an egg on its journey from hen to table, including the first in situ monitoring methods, to ensure the perfect breakfast egg

Interview with Erwin Reicher, first ever Professor of Applied Popularity Research, University of Kleinzack, on how to make chemistry popular

When we rap a knife on the shell of a freshly boiled egg we are seldom aware of what a technical marvel we are dealing with

In this last part we take a look at the synthesis of the perfect pesto

Klaus Roth uncovers the nature of this culinary-chemical marvel, and thereby comes to enjoy it all the more

In this last part we consider a candle burning in the absence of gravity

We pursue the fate of a single wax molecule in a burning candle

When we light a candle, the chemistry we are pursuing is not only especially beautiful, but also especially complex