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.
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.
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?
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.
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.
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?
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.
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’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.