Our study found that people who prepared their own food or watched their food being made ate more on average.
A food safety expert offers six tips on safe food handling that many cookbooks and cooking shows fail to deliver.
The science behind why what your barista achieves at the cafe tastes better than what you can come up with at home.
Washing chickens in chlorine isn’t actually deemed dangerous – it’s what comes with it that’s the problem.
Is it best to chop your salad vegies? What’s good in theory doesn’t always make much difference in practice, as the science tells us.
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.