This growing collection explores the intersection of chemistry and cooking. From the Maillard reaction to emulsification, from whipped egg whites to baking powder and, of course, cooking itself … — there is chemistry involved everywhere.
![Nutmeg Chemistry](https://www.chemistryviews.org/wp-content/uploads/legacy/common/images/thumbnails/source/1761dfb8bea.png)
A look at the chemistry of the slightly volatile aroma of nutmeg
![Allspice Chemistry](https://www.chemistryviews.org/wp-content/uploads/legacy/common/images/thumbnails/source/1761de7ff30.png)
Contrary to what its name suggests, allspice is not a mixture but one unique ingredient
![Pesto — Mediterranean Biochemistry](https://www.chemistryviews.org/wp-content/uploads/2012/01/2012_Pesto_Basil-125x94.png)
Klaus Roth uncovers the nature of this culinary-chemical marvel, and thereby comes to enjoy it all the more
![Chemistry & Spices](https://www.chemistryviews.org/wp-content/uploads/2022/12/Preview_SpicesCollection-125x94.png)
A compilation of articles on chemistry related to spices
![Why Do Turkeys Have White and Dark Meat?](https://www.chemistryviews.org/wp-content/uploads/legacy/common/images/thumbnails/source/15887a3e58a.jpg)
What’s the difference between breast and drumstick in your thanksgiving roast?
![Uncooking Eggs](https://www.chemistryviews.org/wp-content/uploads/legacy/common/images/thumbnails/source/14b3b43e449.jpg)
Shear stress applied to protein solutions facilitates unfolding and refolding of target proteins
![What’s Cooking in Chemistry: Uwe Bunz](https://www.chemistryviews.org/wp-content/uploads/legacy/common/images/thumbnails/source/13f0f815209.jpg)
Uwe Bunz talks about what he cooks in the lab and at home, and shares his favorite aromatic dish, Oxtail with Fennel
![What’s Cooking in Chemistry: Hiroshi Shinokubo](https://www.chemistryviews.org/wp-content/uploads/legacy/common/images/thumbnails/source/13e5619d718.jpg)
Hiroshi Shinokubo talks about what he cooks in the lab and at home, with a special recipe for Sweet and Tender Stewed Pork
![What’s Cooking in Chemistry: Michael M. Haley](https://www.chemistryviews.org/wp-content/uploads/legacy/common/images/thumbnails/source/13e6580b2e9.jpg)
Michael M. Haley talks about what he cooks in the lab and at home, with his favorite recipe from Oregon: Lamb Ragout
![What’s Cooking in Chemistry: Gerhard Hilt](https://www.chemistryviews.org/wp-content/uploads/legacy/common/images/thumbnails/source/12a12da2d22.jpg)
Gerhard Hilt talks about what he cooks in the lab and at home, about Noyoris laboratory and very special mushrooms with cannelloni
![What’s Cooking in Chemistry: Uli Kazmaier](https://www.chemistryviews.org/wp-content/uploads/legacy/common/images/thumbnails/source/128973e34e1.jpg)
Uli Kazmaier talks about what he cooks in the lab and at home, with a special recipe created exclusively for ChemistryViews
![Growing Steaks in the Lab](https://www.chemistryviews.org/wp-content/uploads/legacy/common/images/thumbnails/source/1549ff51435.jpg)
Can artificial meat be produced cheaply on a large scale?
Focus: The Chemist’s Fear of the Fugu
The chemist’s fear of the fugu or pufferfish extends as far as the distinctive and intriguing poison it carries
![Boiled Eggs: Soft and Hard — Part 1](https://www.chemistryviews.org/wp-content/uploads/legacy/common/images/thumbnails/source/1359a5bb715.jpg)
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
Focus: The Biochemistry of Peppers
How is it that only plants from the genus Capsicum are able to synthesize compounds that sting one’s tongue so intensely?
Also of Interest
![Can Cutting Boards Be a Source of Microplastics?](https://www.chemistryviews.org/wp-content/uploads/2023/06/cuttingboard-125x94.png)
Plastic cutting boards could produce significant amounts of microplastics during food preparation
![How to Reduce Harmful Byproducts when Cooking Pasta with Iodized Salt](https://www.chemistryviews.org/wp-content/uploads/2023/03/pastaiodine-125x94.png)
Chloramine residues in tap water can react with iodide in table salt
![Fuel from French Fries Cooking Oil](https://www.chemistryviews.org/wp-content/uploads/legacy/common/images/thumbnails/source/172e52369ec.png)
Neste, McDonald’s Netherlands, and HAVI have joined forces to create a circular economy partnership
Also of Interest
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