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Archive of stories published by Science Soufflé

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Rosie Alderson, PhD in Science Soufflé

How to Cook the Perfect Roast Potatoes, According To Science

My quest to cook the perfect roasties…

Rosie Alderson, PhD in Science Soufflé

Your Oven is Not Designed for Pizza, Here is How Simple Physics Can Help.

Your tastebuds will thank you

Rosie Alderson, PhD in Science Soufflé

Close up image of bright red wine splashing against a blue background.

Not Sure You like Red Wine? Perhaps You Need to Let It Breathe

An exploration into the chemistry of…

Rosie Alderson, PhD in Science Soufflé

Lessons in Cheesecake Science

Like science, baking a good cheesecake requires patience

Rosie Alderson, PhD in Science Soufflé

What Exactly is ‘Umami’, Anyway?

The succulent science behind this oh-so moreish flavour

Rosie Alderson, PhD in Science Soufflé

The Great Soufflé Experiment

I made soufflé, and it was experimental… Here’s what I learned

Rosie Alderson, PhD in Science Soufflé

A overturned white cup, overflowing with glossy brown coffee beans.

The Science of Really, Really Great Coffee

Great coffee is more than just rocket fuel: it’s the…

Rosie Alderson, PhD in Science Soufflé

Here’s Exactly Why Water Takes So Long to Boil, and How to Speed It up

Cup of tea on Everest, anyone?

Rosie Alderson, PhD in Science Soufflé

Flambé: Why Do Chefs Set Fire to Stuff?

Or, ‘the time I (almost) flambéed my eyebrows’

Rosie Alderson, PhD in Science Soufflé

Here’s Why You Hate Cilantro

Or, why you adore It, like me

These were the top 10 stories published by Science Soufflé; you can also dive into yearly archives: 2021, 2022, and 2023.

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Science Soufflé

Food stories from a biochemist that loves science, and loves to cook.

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Rosie Alderson, PhD