What happens in the pot
– and why?
Why does a salted tomato release water? Why do spices smell stronger in warm oil? Why does meat turn grey in a crowded pan? We explain what you see, smell and taste in everyday kitchen language.
Try it and see the difference.
We explain what’s happening and how you can use it while cooking. You can try the small experiments in your own kitchen.
AI-generated illustrationSaltflavour and water
Salt does more than make food salty.
What happens to tomatoes, meat and sauces when salt is added? Timing makes a difference.
Read more
AI-generated illustrationSpicesfat and heat
A little heat. More spice aroma.
Why are cumin and curry paste heated in oil before adding liquid? And when should you stop?
Read more
AI-generated illustrationBrowningthe Maillard reaction
Browning builds flavour.
Give the meat room in the pan and dry its surface. It will brown more easily and bring that flavour into the stew.
Read more