It's been trendy for some time – but these nuts are filled with saturated fat.
A nutritionist's expert view on barbecue success.
One plastic is particularly well-suited for the kitchen’s extreme temperatures.
Kitchens are like mini laboratories, with foods and utensils exposed to extreme temperatures. So it's no surprise that a material used for Mars missions has found its way into a range of cooking ware.
A curry-themed shoulder bag: ‘Curry’ is a word that no self-respecting subcontinental would own without a thousand caveats attached.
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.
In Season 3 of ‘Parts Unknown,’ Anthony Bourdain took viewers to Tanzania.
When covering Africa, Bourdain rejected the monolithic way media outlets have historically depicted the continent's diverse cultures and populations.
Toddlers diets are strongly correlated with their mum’s diet.
Monkey see, monkey do: it's important to be a good food role model.
A public barbecue in Lyndhurst, New South Wales, does the job but could be so much better.
The need for public cooking facilities has long been recognised, but why has the basic public barbecue failed to evolve along with Australians, their lifestyles and the foods they eat?
Designers take note: your products may be less useful for people as they get older.
In the wild, when crabs and prawns are freely moving on the ocean floor, their shells usually have a dull colour.
Cindy Zhi NY-BD-CC
When crustaceans are cooked, some chemicals in their shells react with heat and change colour.
AngieYeoh via Shutterstock
It was more than a storm in a teacup when the judges of UK Masterchef displayed their ignorance about South-East Asian food.
South Korean chefs prepare bibimbap, a signature Korean dish, for the Korean Food Festival.
AP Photo/Lee Jin-man
The mountainous Gangwon province, home of the 2018 Olympics, boasts some unique fare. A Korean professor describes her favorite dishes, from Korean surf and turf to tofu as soft as ice cream.
Jiri Hera via Shutterstock
Some inventive prison inmates have a surprisingly varied and satisfying diet.
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.