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.
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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.
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.
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.
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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.
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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.
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.
Bryan Kennedy
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.
Marjan Lazarevski/Flickr
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…
@Wintersonworld
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…
The ineffective burning of wood in traditional stoves means that more people die around the world from pollution indoors than outdoors. There are simple, cleaner alternatives for sale, but encouraging…