Cooking & Chemistry

Cooking & Chemistry

Author: ChemistryViews

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

Clever Picture: Nutmeg Chemistry

A look at the chemistry of the slightly volatile aroma of nutmeg


Allspice Chemistry

Clever Picture: Allspice Chemistry

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





Uncooking Eggs

News: Uncooking Eggs

Shear stress applied to protein solutions facilitates unfolding and refolding of target proteins









Boiled Eggs: Soft and Hard — Part 1

Focus: Boiled Eggs: Soft and Hard

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




Also of Interest



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