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!
Food is being deconstructed, politicised, scrutinised and replaced altogether.
When did food become such a big deal to academics, politicians and pop culture alike? From paleo evangelicals to taxes on sugar, everyone's got an opinion about what's on your fork.
Proceed with caution when using foil for cooking.
While cooking food in aluminium pots isn't a bad thing, doing so in foil is problematic. Over-exposure to aluminium may pose serious threats to human health.
Pancakes' simple recipe disguises a series of chemical reactions that can be mastered for the ideal colour, smell and taste.
So it turns out you can thaw out meat and refreeze it. Who knew?
What are some of those food safety myths we've long come to believe that aren't actually true?
What does the contents of this bowl have in common with math?
Mathematics and cooking can both be about problem solving, excitement, aesthetics. And it's for you to decide for yourself what you like and don't like in both realms.
OK you can trust this food label. But calories? Forget it.
Food labels seem to provide all the information a thoughtful consumer needs, so counting calories should be simple. But things get tricky because food labels tell only half the story. A calorie is a measure…
Try to avoid too many saturated fatty acids by choosing oils that are liquid at room temperature.
Health conscious consumers are increasingly ditching old favourites vegetable and canola oil for trendy alternatives like coconut and peanut oil. But are they any healthier? And how do they compare with…
Really shouldn’t have eaten that parsley…
Jeanette Winterson’s trapping and cooking of a rabbit has led the author into a heated dispute. Posting an image of the skinned animal on her kitchen counter with the comment “Rabbit ate my parsley. I…