Tonight though, we’ve got Tapas at the Gallery, and this weekend is the Taste of Dublin, so we’ve some foodie science for ya!
Garlic and onion sauce science
Fancy yourself handy in the kitchen? Do you really know what’s going on with your veggies and herbs? Lifehacker have a run down on the science behind strong flavours like garlic and onions. It all depends on how you cook, cut or age them. More sulfurous compounds anyone?