Which branch of everyday kitchen science do you find most fascinating to nerd out about?

That golden-brown magic on your Sunday roast isn't just cooking, it's hundreds of chemical reactions creating new flavour compounds. Basically alchemy on a baking tray.

Tiny microbes doing the heavy lifting so we can enjoy a proper pint and a wedge of Stilton. Lockdown turned half the country into amateur sourdough scientists.

Oil and water famously don't mix, until you whisk them into submission with an egg yolk. It's why a good salad cream holds together instead of splitting sadly.

Kneading dough builds a protein network that traps gas and gives bread its chew. Get it wrong and your bloomer becomes a brick.

Heat sugar and it goes from sweet crystals to deep, bitter, buttery gold — the backbone of crème brûlée, sticky toffee pud and burnt onions on a hotdog.