The first European settlers in Australia used a dizzying array of flora and fauna in their kitchens – but they cooked them in a traditional British style.
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Articles on Cooking
Displaying 101 - 120 of 123 articles
The same chemical reaction is behind the frothing of milk in your cappuccino and the whipping of egg whites in sweet meringue.
Iron deficiency affects more than one in ten Australian women before they reach menopause. Better dietary choices can be part of the solution.
The mighty banger is all things to all people … including vegetarians.
Air pollution from burning firewood and charcoal is the fourth-biggest killer in many countries.
Cooking shows like Zumbo’s Just Desserts tout their self-taught, working-class contestants. But most of their audience is more likely to be cleaning the set than blast-chilling a croquembouche.
Baking offers some interesting insights into the state of the modern world.
Sugar is maligned for its effects on our health, but it’s an amazing substance and can be used for more than just making things taste sweet.
Have you ever wondered how freshly baked bread gets its a golden brown crust, or why coffee beans smell so good? You can thank the miracle of the Maillard reaction.
From non-Newtownian fluids, to hydrophobic starch, to plasticisation - various flours can do amazing things. But you must choose the right one for the job!
When did food become such a big deal to academics, politicians and pop culture alike? From paleo evangelicals to taxes on sugar, everyone’s got an opinion about what’s on your fork.
While cooking food in aluminium pots isn’t a bad thing, doing so in foil is problematic. Over-exposure to aluminium may pose serious threats to human health.
Pancakes’ simple recipe disguises a series of chemical reactions that can be mastered for the ideal colour, smell and taste.
What are some of those food safety myths we’ve long come to believe that aren’t actually true?
Mathematics and cooking can both be about problem solving, excitement, aesthetics. And it’s for you to decide for yourself what you like and don’t like in both realms.
Food labels seem to provide all the information a thoughtful consumer needs, so counting calories should be simple. But things get tricky because food labels tell only half the story. A calorie is a measure…
Health conscious consumers are increasingly ditching old favourites vegetable and canola oil for trendy alternatives like coconut and peanut oil. But are they any healthier? And how do they compare with…
Jeanette Winterson’s trapping and cooking of a rabbit has led the author into a heated dispute. Posting an image of the skinned animal on her kitchen counter with the comment “Rabbit ate my parsley. I…
The ineffective burning of wood in traditional stoves means that more people die around the world from pollution indoors than outdoors. There are simple, cleaner alternatives for sale, but encouraging…
Around three billion people in the world, largely in developing countries, rely on fuels like wood and charcoal for cooking and heating in the home. But burning these biomass fuels, not least in confined…
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
