There’s a lot of interesting science behind the fermenting, roasting, grinding and melting that turns chocolate into the bars, bonbons and baked goods you know and love.
Washing raw chicken can splash bacteria around the kitchen. It’s best just to properly cook the chicken without washing it. So why do people still wash? Time to bust some chicken-washing myths.
Reducing food waste at home is an action that anyone can take to help slow climate change, often saving money in the process. More consumer education could help show people what to do.
Natural gas has been marketed for decades as a clean fuel, but a growing body of research shows that gas stoves can contribute significantly to indoor air pollution, as well as climate change.
In urbanising communities in sub-Saharan Africa, women cooking primarily with charcoal and wood had approximately 50% higher odds of likely depression than those cooking with gas.
Barbecued food has unique and often delicious flavors. A food chemist explains how the process of grilling over an open flame can produce flavors unattainable through other cooking methods.
It’s too hot for bare feet, but that doesn’t mean you can cook a fry-up on the path outside your house. A frying pan is a much better tool for the job, because it conducts heat far more efficiently.