Carmen’s emotions often get the best of him while the women around him are left to keep things going.
Articles on Cooking
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Corn has its roots in Mexico about 9,000 years ago.
Here are some cheaper, healthy alternatives to olive oil.
Endemic to Madagascar, voatsiperifery is one of the secrets of the world’s top chefs. But it has to be grown in a way that preserves its environment and guarantees producers a fair income.
Celebrity chef Gordon Ramsay recently pilloried these institutions for saddling students with debt prior to sending them off into a low-wage industry. But many graduates have no regrets.
Alice B. Toklas and her partner, the influential modernist writer Gertrude Stein, hosted a celebrated Paris salon. Toklas would go on to write an unusual bestseller.
In a pinch, the water from a can of beans can replace eggs. But how does that work, exactly?
There is a large energy cost to breaking apart and mixing the water and oil layers. The secret to blending them is to add an extra ingredient known as a ‘surfactant’ or emulsifier, like mustard.
Roasting meat sets off a cascade of chemical reactions. With a bit of kitchen chemistry know-how, you can use these reactions to your advantage when you make gravy.
Washing chicken may actually increase your risk of cross-contamination.
Ever wonder why bakers spend so long kneading their dough? They’re trying to form a gluten network, which helps the bread rise.
Grandma swore by it. Now science weighs in on the healing powers of chicken soup.
Thinking about getting your home off gas, but don’t know where to begin? Here’s a few handy tips to get you on your way.
Victoria has a plan for the state to electrify, but how do we make the transition fair and equitable for everyone? New research suggests a way forward.
There are lots of other ingredients you can use to make foods puff and rise, give your meal a rich taste, or to hold together ingredients.
Some people swear by it, while others don’t bother. But what does the evidence say about washing rice, and when should you do it?
Barbara Lynch’s alleged bullying of her employees is only the latest in a string of high-profile chef scandals. Two scholars explore how this behavior became normalized in kitchens across the US.
We’re all exposed to harmful air pollution when cooking – but retrofitting our homes to save energy may complicate matters.
Coronation Quiche may be fit for a king. But with a few tweaks, can be made to suit your budget. Hint: store-bought pastry is cheaper.
Breaking the cycle of eldest daughter syndrome: tips for families.
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Professor of Community Health and Wellbeing, The University of Queensland
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Accredited Practising Dietitian and Lecturer, Southern Cross University
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Associate Professor in Chemistry and Associate Head Learning and Teaching, University of Tasmania
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Honorary Associate Professor, University of Leicester
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Associate Professor of Chemistry, University of Richmond
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Postdoctoral Research Associate in Environmental Public Health, Harvard University; University of Liverpool
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Associate Lecturer in History, University of Wollongong
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
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Assistant Professor of Sociology, University of Hawaii at Hilo
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Lecturer in Nutritional Sciences, King's College London
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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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Associate Professor of Hospitality Management, Colorado State University
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Professor of History, University of Warwick
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Professor (Food Science & Human Nutrition), Singapore Institute of Technology
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Laureate Professor in Nutrition and Dietetics, University of Newcastle