The Magazine of Chemistry Europe

Ginger is one of the earliest spices to be cultivated and exported

Yeast has been of vital importance in winemaking, baking, and brewing since ancient times

Egg white or albumen is very suitable as a baking agent, as it forms a voluminous and strong foam

In this Clever Picture we look at the chemistry of one of the oldest spices

Contrary to what its name suggests, allspice is not a mixture but one unique ingredient

The cookies are very popular in Austria, Germany, Czech Republic, Poland, Slovakia, and Hungary, especially at Christmas time

We all love sugar, but what is it chemically and since when do we know sugar?

We know baking powder as raising agent from the kitchen and in this Clever Picture we take a look at how it works and how it was developed

We know cloves as a spice in the kitchen and in this Clever Picture we want to take a closer look at what clove is

Monika Jerigova, President of the Slovak Chemical Society (SCHS), about chemistry in her home country and what has inspired her throughout her career