Yeast is a single-celled organism that’s everywhere around us. Understanding how yeast works can help you make better bread and appreciate this old friend of humanity.
If you haven’t already, join the sourdough revolution. Being home means you can tend to your starter, satisfy carb cravings, bake healthier bread and impress your friends on social media.
One positive thing coming out of pandemic-related self-isolation could be that people will spend more time in their kitchens, a place where fewer Canadians have ventured in recent years.
With shelves empty, wartime pages of the Australian Women’s Weekly show us how Australians have dealt with food shortages in the past: with creativity, ingenuity and good humour.
Charred plant remains from one of the oldest archaeological sites reveal that the first Australians ate a varied - and sometimes labour-intensive - diet.
It doesn’t have to be a week of tiresome turkey sandwiches. A food historian explains how the French came to see leftovers as an outlet for creativity and experimentation.
Celebrity chefs often preach about the ease of home cooking and meal planning. But for most mothers juggling a job, child care, housework and meal prep, this is virtually impossible.
With advancements in technology, libraries are offering much more than something to read. A library researcher offers a sampling of some unexpected items that library patrons can check out these days.
Susan H. Evans, USC Annenberg School for Communication and Journalism et Peter Clarke, USC Annenberg School for Communication and Journalism
Many of the low-income people who do use VeggieBook after downloading it at food pantries are eating more nutritious meals, often with more focused family time at the table.
Research shows that cooking with your kids helps them try more foods, eat more healthily and waste less food. It also offers opportunities to practise math and bond as a family.
The politics of curry
The Conversation30,4 Mo(download)
Whether being called 'curry munchers' or pigeonholed as authorities on a dish largely invented by the British, diasporic South Asians are emulsified in a deep pool of curry.