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The science of the ideal salad dressing

There is a large energy cost to breaking apart and mixing the water and oil layers. The secret to blending them is to add an extra ingredient known as a ‘surfactant’ or emulsifier, like mustard.
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How to make gravy (using chemistry)

Roasting meat sets off a cascade of chemical reactions. With a bit of kitchen chemistry know-how, you can use these reactions to your advantage when you make gravy.
True love could be hiding inside mounds of data. xtock/Shutterstock.com

Can you life‑hack your way to love?

Trying to optimize the search for love can be naive. Using statistics and measurements isn’t necessarily the best way to find a human partner.

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