There are lots of other ingredients you can use to make foods puff and rise, give your meal a rich taste, or to hold together ingredients.
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Coronation Quiche may be fit for a king. But with a few tweaks, can be made to suit your budget. Hint: store-bought pastry is cheaper.
More people are choosing sobriety than ever, but there is a storied history of non-alcoholic cocktails.
Recipes inspired by the social scene of 1800s London or which made their first appearance in a Dickens novel.
Known as ting or amazimba, indigenous sorghum is resilient and rich in cultural and health benefits – yet crops are declining.
Why is plant-based eating important? There are health, environmental and financial benefits of plant-based diets. Here are some great ways to start eating more plant-based foods.
Symbolic recognition will boost the marketability of the Valencian delicacy.
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.
Because insects are an affordable and local food source rich in protein, they can be used as a meat replacement.
In the 19th century, puddings were as popular and widespread as pasta dishes are today.
A team of medievalists and scientists look back to history – including a 1,000-year-old eyesalve recipe – for clues to new antibiotics.
Top contributors
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PhD in History, University of Bristol
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Reader in Intellectual Property Law, City, University of London
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Associate professor, Global Change Institute, University of the Witwatersrand
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CLIR Postdoctoral Fellow for Data Curation in Medieval Studies, University of Pennsylvania
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Associate Professor of History, Michigan State University
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Associate Professor of Applied Nutrition, Department of Family Relations and Applied Nutrition, University of Guelph
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Lecturer, Southern Cross University
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Professor, Department of Biodiversity, University of Limpopo
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Associate lecturer, University of Limpopo
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Fellow, Center for Humanistic Inquiry, Amherst College
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PhD Candidate, Intellectual Property Law, Universidad de Alicante
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Ph.D. Candidate & Registered Dietitian , University of Guelph
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Registered Dietitian, University of Guelph
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Professor of Community Health and Wellbeing, The University of Queensland
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
