So how do you like my brioche?
From the most elaborate cake to the humblest loaf, a key to success is the beautifully aerated structure within – but producing consistent results can be difficult. Now, science may have found out why.
A drawing from the original edition of Lydia Maria Child’s ‘Flowers for Children,’ which includes her famous Thanksgiving poem.
Library of Congress
In the 19th century, puddings were as popular and widespread as pasta dishes are today.
We need to delve into the mucky complexities of fats, oils and greases in and beyond the home.
Is coconut oil all it’s really cracked up to be, or is it just another fad?
Coconut oil is being hailed as the new "superfood", helping us lose weight and kill harmful bugs. But how do the claims stand up to scientific scrutiny?
Ann in the uk / Shutterstock.com
Huge hunks of meat and energy inefficient cooking methods make the Sunday roast a particularly unsustainable meal.
Cooking with gold is in fashion, but the practice has been happening for centuries.
Modern chefs are serving up ice cream, cakes, even sushi covered in gold. But gold in food came into its own in late medieval Europe, when eating gold wad thought to be virtuous, and one could find gilded whole roast peacocks.
When someone gives away a casserole, care and concern are among the ingredients.
The appearance a hot dish on your doorstep does more than relieve the burden of meal preparation. It says someone is looking out for you.
It’s in the genes why some people find broccoli unpleasantly bitter, but others barely flinch when eating it.
Your genes, your saliva and the bacteria that live in your mouth all shape how food tastes and what you prefer to eat.
Whatever we're told, getting a decent amount of fruit and veg into our diets is a struggle. Time then to focus on designing dishes that hit the sweetspot.
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.
Tea and Damper by A . M. Ebsworth.
From Digital Collection of the State Library of Victoria.
The first European settlers in Australia used a dizzying array of flora and fauna in their kitchens – but they cooked them in a traditional British style.
It’s the chemistry that makes it taste so great.
The same chemical reaction is behind the frothing of milk in your cappuccino and the whipping of egg whites in sweet meringue.
Iron is contained in many vegetarian foods, and there are yummy ways to enhance how much you absorb.
Iron deficiency affects more than one in ten Australian women before they reach menopause. Better dietary choices can be part of the solution.
The mighty banger is all things to all people ... including vegetarians.
Water good idea.
Air pollution from burning firewood and charcoal is the fourth-biggest killer in many countries.
Despite its appeal to working-class viewers, the concept of the celebrity chef is built on inequality.
Cooking shows like Zumbo's Just Desserts tout their self-taught, working-class contestants. But most of their audience is more likely to be cleaning the set than blast-chilling a croquembouche.
Baking offers some interesting insights into the state of the modern world.
Sugar is a surprisingly versatile substance.
Sugar is maligned for its effects on our health, but it's an amazing substance and can be used for more than just making things taste sweet.
The Maillard reaction is what gives brisket it’s brown colour and delicious flavours.
Have you ever wondered how freshly baked bread gets its a golden brown crust, or why coffee beans smell so good? You can thank the miracle of the Maillard reaction.
You need the right one for the job.
From non-Newtownian fluids, to hydrophobic starch, to plasticisation - various flours can do amazing things. But you must choose the right one for the job!