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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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So, What Are Antioxidants — Really?
So, What Are Antioxidants — Really?
Why do we need them and how do they work?
Rosie Alderson, PhD
Nov 10, 2022
Why Mustard Makes You So, Well, Flustered
Why Mustard Makes You So, Well, Flustered
Mustard spice is meant to deter hungry animals; doesn’t seem to be doing a great job with us humans, does it?
Rosie Alderson, PhD
Jan 28, 2022
The Discovery of Cheese Was (Probably) a Brie-lliant Accident
The Discovery of Cheese Was (Probably) a Brie-lliant Accident
The science of curds and whey
Rosie Alderson, PhD
Jul 14, 2021
Are You Addicted to Salted Caramel? Science Can Explain Why
Are You Addicted to Salted Caramel? Science Can Explain Why
Salt and sugar: ‘Bonnie and Clyde’ for your tastebuds
Rosie Alderson, PhD
Apr 15, 2021
Lessons in Cheesecake Science
Lessons in Cheesecake Science
Like science, baking a good cheesecake requires patience
Rosie Alderson, PhD
Jun 24, 2021
Five Nerdy Facts about Your Morning Cup of Coffee
Five Nerdy Facts about Your Morning Cup of Coffee
Take a sniff of these delicious knowledge-beans
Rosie Alderson, PhD
Jul 16, 2021
In Praise of Rhubarb: The Warrior Queen of My Garden
In Praise of Rhubarb: The Warrior Queen of My Garden
Recommended recipes and a sprinkle of science
Rosie Alderson, PhD
Apr 27, 2021
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