Suspicion around monosodium glutamate persists. But there is no evidence MSG is harmful, and a sprinkle in your cooking may boost its flavour while reducing your sodium intake.
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Articles on Cooking
Displaying 1 - 20 of 132 articles
Can automated restaurants still be community and cultural spaces, or will they become feeding stations for humans? These and other questions loom, as AI and robot cooks reach the market.
Most food waste happens at home - new research reveals the most effective ways to encourage people to reduce it.
Cottage cheese has had a glow up. Forget bland and boring, and embrace the social media trend.
A tool was needed to understand what drives people’s food choices in emerging economies.
Eating sustainably is more feasible than most realize. These four tips can help reduce the footprint of your kitchen while also helping you live a more healthy life.
Carmen’s emotions often get the best of him while the women around him are left to keep things going.
Corn has its roots in Mexico about 9,000 years ago.
Here are some cheaper, healthy alternatives to olive oil.
Endemic to Madagascar, voatsiperifery is one of the secrets of the world’s top chefs. But it has to be grown in a way that preserves its environment and guarantees producers a fair income.
Celebrity chef Gordon Ramsay recently pilloried these institutions for saddling students with debt prior to sending them off into a low-wage industry. But many graduates have no regrets.
Alice B. Toklas and her partner, the influential modernist writer Gertrude Stein, hosted a celebrated Paris salon. Toklas would go on to write an unusual bestseller.
In a pinch, the water from a can of beans can replace eggs. But how does that work, exactly?
There is a large energy cost to breaking apart and mixing the water and oil layers. The secret to blending them is to add an extra ingredient known as a ‘surfactant’ or emulsifier, like mustard.
Roasting meat sets off a cascade of chemical reactions. With a bit of kitchen chemistry know-how, you can use these reactions to your advantage when you make gravy.
Washing chicken may actually increase your risk of cross-contamination.
Ever wonder why bakers spend so long kneading their dough? They’re trying to form a gluten network, which helps the bread rise.
Grandma swore by it. Now science weighs in on the healing powers of chicken soup.
Thinking about getting your home off gas, but don’t know where to begin? Here’s a few handy tips to get you on your way.
Victoria has a plan for the state to electrify, but how do we make the transition fair and equitable for everyone? New research suggests a way forward.
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Honorary Fellow, University of Wollongong
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Visiting Academic, Aston Medical School, Aston University
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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
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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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Assistant Professor of Sociology, University of Hawaii at Hilo
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Professor of History, University of Warwick
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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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Professor in Food Science and Human Nutrition, University of Canberra
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Lecturer in Nutritional Sciences, King's College London
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Associate Professor of Hospitality Management, Colorado State University
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
