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.
Articles on Baking
Displaying 21 - 26 of 26 articles
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?
Top contributors
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Associate Professor in Chemistry and Associate Head Learning and Teaching, University of Tasmania
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Associate Professor of Hospitality Management, Colorado State University
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Lecturer in English literature, Manchester Metropolitan University
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Lecturer in Psychology, Bangor University
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David G. Frey Assistant Professor of Art History, University of North Carolina at Chapel Hill
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Senior Lecturer in Mathematics, University of Lancashire
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Professor of Ancient History, University of West Georgia
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Sessional lecturer, Department of Curriculum and Pedagogy and co-adviser to Home Economics: Human Ecology and Everyday Life Master of Education graduate program, University of British Columbia
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Research Fellow, Chemical Engineering, University of Birmingham
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Associate Professor of Chemistry, University of Richmond
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Senior Lecturer of Addiction, Edith Cowan University
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Research dietitian, Department of Gastroenterology, Monash University
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Lecturer, School of Life and Environmental Sciences, University of Sydney
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Postdoctoral Fellow/Stagiaire postdoctorale, School of Human Nutrition, McGill University
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Associate Professor of History, Michigan State University