A delicious – and safe – holiday spread involves careful foreplanning and preparation.
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Keeping guests safe involves far more than just careful cooking − hand-washing, keeping work surfaces clean, safe handling and proper storage are also key ingredients.
Preparing your own food may lead you to eat more.
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Our study found that people who prepared their own food or watched their food being made ate more on average.
In a recent research study, around 10 per cent of the recipes examined contained unsafe food preparation instructions.
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A food safety expert offers six tips on safe food handling that many cookbooks and cooking shows fail to deliver.
What can you do to ensure a more perfect brew?
Chris Hendon
The science behind why what your barista achieves at the cafe tastes better than what you can come up with at home.
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Washing chickens in chlorine isn’t actually deemed dangerous – it’s what comes with it that’s the problem.
It can be tempting to look for shortcuts when it comes to eating your five serves of vegies a day.
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Is it best to chop your salad vegies? What’s good in theory doesn’t always make much difference in practice, as the science tells us.
It will be quick and it will be hot.
1967 promotional image for the Amana Radarange
It’s been five decades of microwave popcorn and piping hot leftovers in home kitchens. A serendipitous discovery helped engineers harness radar to create this now ubiquitous timesaving appliance.