Salt and MSG are two well-known food additives. Both contain sodium, but there are plenty of differences you can use to your benefit.

Knowing a little bit of chemistry can help a lot when your mouth is on fire.

We should be eating plenty of fresh produce every day. But throwing away another bunch of wilted herbs is demotivating. Thankfully, there are helpful tips to make produce last.

There is a large energy cost to breaking apart and mixing the water and oil layers. The secret to blending them is to add an extra ingredient known as a ‘surfactant’ or emulsifier, like mustard.

Roasting meat sets off a cascade of chemical reactions. With a bit of kitchen chemistry know-how, you can use these reactions to your advantage when you make gravy.

It might seem like a simple concept, but to get ice cream right, you need three states of matter and a delicate interplay of chemistry.