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Science Soufflé
The best things in life: Food + Science
Hot Off The Stove
Beautiful Biology
Culinary Chemistry
Flavoursome Physics
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Rosie Alderson, PhD
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Science Soufflé
Jul 18, 2023
How to Choose Exactly the Right Sauce for Your Pasta, Every Time.
It’s pretty simple science — once…
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223
2 responses
Rosie Alderson, PhD
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Science Soufflé
Nov 10, 2022
So, What Are Antioxidants —
Really
?
Why do we need them and how do they work?
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564
4 responses
Rosie Alderson, PhD
in
Science Soufflé
Jun 10, 2022
Here’s Why You Hate Cilantro
Or, why you adore It, like me
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906
16 responses
Rosie Alderson, PhD
in
Science Soufflé
Mar 2, 2022
Did You Know That Certain Foods Can Make Your Sweat Extra Stinky?
No, you’re not imagining it —…
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349
4 responses
Rosie Alderson, PhD
in
Science Soufflé
Jan 28, 2022
Why Mustard Makes You So, Well, Flustered
Mustard spice is meant to deter hungry animals; doesn’t…
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150
6 responses
Rosie Alderson, PhD
in
Science Soufflé
Jan 20, 2022
Here’s Why You Should Care about Smoke Points
Which oil or fat is best to use when cooking?
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38
1 response
Rosie Alderson, PhD
in
Science Soufflé
Jan 12, 2022
Want Perfect Bakes? Don’t Over-Mix
Over-mixing can spell disaster for your baking. Here’s why.
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164
3 responses
Rosie Alderson, PhD
in
Science Soufflé
Jan 5, 2022
Why Do Leftovers Taste So Yummy?
It’s not just you, it’s culinary chemistry in action
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62
2 responses
Rosie Alderson, PhD
in
Science Soufflé
Dec 13, 2021
Don’t Like Brussels Sprouts? It’s Ok, You Can Probably Blame Your Genes
The curious science behind…
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163
3 responses
Rosie Alderson, PhD
in
Science Soufflé
Dec 10, 2021
How to Cook the Perfect Roast Potatoes, According To Science
My quest to cook the perfect roasties…
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654
8 responses
About
Science Soufflé
Food stories from a biochemist that loves science, and loves to cook.
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