Dr Emma Davies
Dr Emma Davies is a science writer and editor with a PhD in food chemistry from the University of Leeds. She writes about all aspects of chemistry, from food and the environment to toxicology and regulatory science.
Recent articles by Dr Emma Davies
Why do I love spicy food, when it doesn’t always love me? What can I do?
Can you handle the heat?
Why does melted cheese taste so good?
Another round of cheese on toast, please.
Is water actually wet? Scientists aren't sure
We dive into the surprisingly deep scientific debate.
The world’s largest pumpkin is ridiculously large… But is far from its biological limit
Pumpkins keep getting bigger thanks to time spent in cell division, specialised tissue, and selective breeding.
Why are strawberries red?
Strawberries are packed with antioxidants, which may reduce the risk of certain diseases. The redder the berry, the more antioxidants it has.
Why is salty food so satisfying?
Salt is a flavour enhancer and is used in highly processed foods which are satisfying to eat.
Should I eat dessert with breakfast to help me diet?
Eating a high carbohydrate and high protein breakfast may help you lose weight, according to some studies.
What are trovants?
The staggering science behind trovants, the rocks that can grow, move – and reproduce.
Simple ways to avoid an afternoon slump, according to science
Food coma, anyone?
Why do I feel fine up to lunchtime, but as soon as I’ve finished eating, I’m suddenly ravenous?
The type of foods you're eating plays a big part.
What is freezer burn, and should you still eat the food?
When your food goes from frozen to fossilised. Should you risk it?
Where should you store your eggs?
Are you storing your eggs wrong?
How much cheese is too much cheese?
Your stomach is likely to tell you when you have reached peak cheese, but is there an exact measure of how much is too much?
What is the Maillard reaction?
It's a sequence of chemical reactions that makes food and drink more enticing to us. Yum!
How to prime your hunger hormones to avoid over-indulgence this Christmas
Breakfast or no breakfast on Christmas day?
Is marmite good for you?
Marmite haters are missing out on a healthy treat.
Should I take my shoes off inside the house?
Keep them on, if you can stomach knowing what they carry on their soles.
How do you thicken a sauce?
There are a few ways to thicken a sauce. Here's how, according to science.
Why are biscuits so addictive?
Just one more...
Does eating spicy food give me acid reflux?
It's all down to capsaicin, the chemical compound that causes food to taste spicy.
Does blowing on a hot cup of tea actually cool it down?
It's all down to the interplay of convection and evaporation.
How do tearless onions work?
They hit the shops in early 2022, and have been dubbed a 'game-changer' for home cooking. But how do they actually work?
Why do trees have such shallow root systems?
A tree's feeder roots are often found in the top 20-30cm of the ground.
Why are eggs so useful in baking and what is aquafaba?
Aquafaba is made from the viscous leftover from cooking (or soaking) chickpeas, and it's a vegan substitute for eggs.