When chemists cook

Those of us (un)fortunate enough to spend some time in the UK would no doubt have heard of the Yorkshire pudding, a dish that ranks alongside with pub curry and blood sausage as one of the classics of British cuisine.

Now, the Royal Society of Chemistry has issued a ruling as to what constitutes a perfect Yorkshire pudding, and with this, an official recipe.

After all, cooking is really just chemistry (or is it the other way around?).

Allamagoosa

From a recent Naturejobs article (doi:10.1038/nj7216-1144a)

Despite ample investment and impressive progress, Singapore’s science programme does face stumbling blocks. Controls meant to stem corruption make the day-to-day use of funds a tedious affair. “There are too many well-meaning bureaucrats,” says Tenen. “They question every little purchase, without understanding the science or the way science works. You buy a paper clip and they want to know why.” Stem-cell biologist Davor Solter, who recently joined the A^*STAR Institute of Medical Biology from the Max Planck Institute of Immunobiology in Freiburg, Germany, says he had to get the rubber stamps of some 16 people to get a computer. “It can take a month or more,” he says.