Yeast has been of vital importance in winemaking, baking, and brewing since ancient times

Egg white or albumen is very suitable as a baking agent, as it forms a voluminous and strong foam

In this Clever Picture we look at the chemistry of one of the oldest spices

Oligourea foldamers mimic peptides’ α-helices and effectively bind to drug targets

Contrary to what its name suggests, allspice is not a mixture but one unique ingredient

Chemistry Nobel Laureate co-developed flash photolysis

The cookies are very popular in Austria, Germany, Czech Republic, Poland, Slovakia, and Hungary, especially at Christmas time

We all love sugar, but what is it chemically and since when do we know sugar?

Can you guess the chemist? – The person has something to do with spices in the broadest sense

We know baking powder as raising agent from the kitchen and in this Clever Picture we take a look at how it works and how it was developed