04/04/2014

Clare English looks at some of the science behind the food we love to eat and hears how if we understand more of the science behind how we cook our food at home it can enhance the way it tastes.

Chocolatier, Ali Gower talks to Clare English about how the bean to bar process of making chocolate not only lets you experiment with flavours. Dr Jane McKenzie from Queen Margaret's University has the news that every chocolate lover has wanted to hear, that chocolate can be good for you.

Chocolate fan Chef Mark Greenaway describes how if we understand more of the simple science in the way we cook our food at home it will enhance the taste and flavour of it whilst also helping avoid kitchen disasters.

Christopher Trotter shows Clare how to make rhubarb tarts

BBC Radio Scotland's The Kitchen Cafe...making radio taste better than ever!