Science
Science
Supertasters - do they actually exist?
Professor Charles Spence tackles the uncomfortable question of how well tastemakers actually taste.
—10 June, 2021
Science
How magic and drinks have always shared a stage
The art of illusion has long been associated with the bar world. Charles Spence goes behind the scenes.
—10 March, 2021
Science
A guide to the sous vide
Professor Shane Eaton’s lab tour takes us to the sous vide. There are few tools better for fast infusion, he says.
—09 March, 2021
Science
Why people choose the drinks they do
As some bars challenge traditional methods of helping people to choose their drinks, Prof Charles Spence looks at how aesthetic preferences may be linked.
—01 November, 2019
Science
The effect of Covid-19 on taste is the issue under our noses
If smell can be impaired by age and illness, so can guests' appreciation of our drinks. Professor Charles Spence sniffs out the truth
—18 December, 2020
Science
Does vulnerability change our drinking choices?
Professor Charles Spence questions whether the instability of the world around us has an effect on the psychology of taste
—25 February, 2021
Science
Humans crave novelty but shouldn't deliciousness be our guiding principle?
The pursuit of unusual flavours has led chefs and mixologists alike down some interesting roads – but Prof Charles Spence wonders if that’s the right path for cocktails.
—20 April, 2020
Science
The science of ice
Professor Shane Eaton explains the exact science that leads to clear blocks of ice, he says.
—12 April, 2020
Science
Spherification in drinks
Edible packaging has its place, says Professor Charles Spence, but is that place really in alcoholic drinks?
—13 February, 2020
Science
A guide to carbonation
Carbonation not only adds bubbles, but changes taste. Professor Shane Eaton talks us through the science between cocktails and CO2.
—05 February, 2020
Science
A guide to the ultrasonic homogeniser
If you're looking for super-fast infusions, the sonicator or ultrasonic homogeniser might be the answer. Professor Shane Eaton explains how.
—15 December, 2019