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.
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Articles on Cooking
Displaying 81 - 100 of 123 articles
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.
When covering Africa, Bourdain rejected the monolithic way media outlets have historically depicted the continent’s diverse cultures and populations.
Monkey see, monkey do: it’s important to be a good food role model.
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?
Designers take note: your products may be less useful for people as they get older.
When crustaceans are cooked, some chemicals in their shells react with heat and change colour.
It was more than a storm in a teacup when the judges of UK Masterchef displayed their ignorance about South-East Asian food.
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.
Some inventive prison inmates have a surprisingly varied and satisfying diet.
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.
In the 19th century, puddings were as popular and widespread as pasta dishes are today.
We need to delve into the mucky complexities of fats, oils and greases in and beyond the home.
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?
Huge hunks of meat and energy inefficient cooking methods make the Sunday roast a particularly unsustainable meal.
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.
The appearance a hot dish on your doorstep does more than relieve the burden of meal preparation. It says someone is looking out for you.
Your genes, your saliva and the bacteria that live in your mouth all shape how food tastes and what you prefer to eat.
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.
Top contributors
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Associate Professor of Chemistry, University of Richmond
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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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Honorary Fellow, University of Wollongong
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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
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Associate Professor of Hospitality Management, Colorado State University
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Professor of History, University of Warwick
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Assistant Professor of Sociology, University of Hawaii at Hilo
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Monash Intercultural Lab and National Convenor of the Asian Australian Studies Research Network, Monash University
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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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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Lecturer in Nutritional Sciences, King's College London
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Professor in Food Science and Human Nutrition, University of Canberra
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Chester D. Tripp Professor of History, Yale University
