Chemistry

From the best way to hold your glass while pouring, to choosing the right glass shape and when to drink it – this is how science says you can get the most from your sparkling wine.

Some people loathed the bitter taste of Brussels sprouts as children. But the humble vegetable has been the subject of a decades-long breeding programme to banish the bitterness.

Garlic, alcohol, meat and even fasting can affect our body odour – and alter how appealing our scent is to others.

Dr Michelle Wong explains the different properties to Greg Foot on Sliced Bread.

Ice cream is a staple of summer – but melts quickly when the mercury rises. Can scientists help it keep its cool?

Some people are trading chemical sunscreens in favour of mineral versions because of fears over toxicity, pollution and effectiveness. Is there actually any difference?

When it comes to bread, supermarkets have a dizzying array of choice. Yet the bread we eat can have a surprising impact on our health.

Honey is a natural sweetener, and bacteria loves to feast on sugar. But honey is remarkably resistant to spoilage. What's behind its ability to beat the bugs?