The ‘fool the eye’ cakes hearken back to popular paintings from another period in American history when there was anxiety over fakes, fraudsters and misinformation.
The polarizing dessert that people love to hate became a Christmas mainstay thanks, in part, to the U.S. Postal Service.
While they weren’t living through a pandemic, citizens of ancient Pompeii weren’t strangers to societal stress.
Whipping cream canisters contain nitrous oxide, which some people use to get high. But going ahead with a proposal before the TGA to ban them altogether would be an overreaction.
How do you turn your 3D plastic printer into a food printer? You just print the required parts.
Banana bread had all the psychological ingredients for lockdown success.
During the lockdown, baking bread can bring us together and help us articulate our fears.
Yeast is a single-celled organism that’s everywhere around us. Understanding how yeast works can help you make better bread and appreciate this old friend of humanity.
Home economics isn’t dead: We need it now more than ever. Founded by a pioneering chemist, it’s about the insight that a change in one part of a system affects all the other parts.
If you haven’t already, join the sourdough revolution. Being home means you can tend to your starter, satisfy carb cravings, bake healthier bread and impress your friends on social media.
Anzac biscuits are the perfect treat to bake in COVID-19 isolation. Recipes emerged from another world-changing crisis, the first world war, yet we can still bake together online.
Gathering supplies and indulging in sweet baked treats can make us feel better temporarily. Why do we seek out certain foods in times of stress and should we give in to cravings?
During our current bout of collective trauma, many of our coping strategies have mimicked the ways Americans responded to the Kennedy assassination.
Crisco’s main ingredient, cottonseed oil, had a bad rap. So marketers decided to focus on the ‘purity’ of factory food processing – a successful strategy that other brands would mimic.
Bread. Yeast. Wine. Cheese. All these delicious foods are courtesy of various forms of domesticated fungi. So how, exactly, did humans tame wild fungi into the cooperative species that make our food?