Fry less, open doors and windows and switch to an electric stove if possible.
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There’s a lot of interesting science behind the fermenting, roasting, grinding and melting that turns chocolate into the bars, bonbons and baked goods you know and love.
Energy companies have marketed natural gas as cooks’ favorite for years because homes with gas hookups will also use it for space and water heating.
Washing raw chicken can splash bacteria around the kitchen. It’s best just to properly cook the chicken without washing it. So why do people still wash? Time to bust some chicken-washing myths.
Why should you not beat your eggs in a plastic bowl? Can you save an over-beaten meringue? And is there a specific sugar you should use?
Multicultural Jewish families and Jews of color are innovating food-centered holidays to bring their whole selves to the table.
Reducing food waste at home is an action that anyone can take to help slow climate change, often saving money in the process. More consumer education could help show people what to do.
From curbside pick-up to online delivery, COVID-19 has had a significant impact on how we consume food. But will those impacts be permanent?
People tend to waste more of their meals when buying the ingredients from shops, our survey showed.
Bourdain’s brother, Christopher, has called for the publisher, Simon & Schuster, to halt publication until the book’s ‘many errors were corrected.’
Natural gas has been marketed for decades as a clean fuel, but a growing body of research shows that gas stoves can contribute significantly to indoor air pollution, as well as climate change.
In urbanising communities in sub-Saharan Africa, women cooking primarily with charcoal and wood had approximately 50% higher odds of likely depression than those cooking with gas.
Barbecued food has unique and often delicious flavors. A food chemist explains how the process of grilling over an open flame can produce flavors unattainable through other cooking methods.
Cooking with wood and charcoal can raise indoor air pollution to dangerous levels.
From the Easter Show to the ‘busy lady’ competition in the Australian Women’s Weekly, we’ve been competitive cookers for over 100 years.
Many people want to know about practical suggestions to help slow climate change. Effective action starts at home.
Cooking whole animal heads – their eyes staring back at me (accusingly? beseechingly?) as the pot bubbled away on the stove – was quite disarming.
It’s too hot for bare feet, but that doesn’t mean you can cook a fry-up on the path outside your house. A frying pan is a much better tool for the job, because it conducts heat far more efficiently.
A rice dish’s debut on a cooking competition show reflects the growing acceptance of ethnic foods.
Taking lessons from the past could help enrich our diets for little cost
Kontributor teratas
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Associate Professor of Chemistry, University of Richmond
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Senior Lecturer in Chemistry, University of Tasmania
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Postdoctoral Research Associate in Environmental Public Health, Harvard University
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Honorary Fellow, University of Wollongong
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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
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Associate Professor of Hospitality Management, Colorado State University
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Professor of History, University of Warwick
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Assistant Professor of Sociology, University of Hawaii at Hilo
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Monash Intercultural Lab and National Convenor of the Asian Australian Studies Research Network, Monash University
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Professor of Systems Science and Director, Clinical Science and Engineering Research Laboratory, Binghamton University, State University of New York
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Lecturer in Nutritional Sciences, King's College London
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Professor in Food Science and Human Nutrition, University of Canberra
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Chester D. Tripp Professor of History, Yale University
