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.
Articles on Cooking
Displaying 61 - 80 of 146 articles
A rice dish’s debut on a cooking competition show reflects the growing acceptance of ethnic foods.
Taking lessons from the past could help enrich our diets for little cost
Deep-fried turkeys are delicious, but making one can be dangerous. The scientific reason for fiery Thanksgiving mishaps? A difference in the densities of ice, water and oil.
Grocery shopping and family meals are prime opportunities to build reading and math skills – particularly for young Latino children, a new study finds.
She never ages. Her visage morphs. And yet women used to write letters to this brainchild of advertising executives, a cultural icon who still looms large in the nation’s imagination.
‘Local, organic, sustainable’ are common buzzwords on US restaurant menus now, but it wasn’t always that way. Alice Waters and her restaurant, Chez Panisse, helped put them there.
The COVID-19 pandemic accelerated their spread.
Calls to reinstate home economics as a solution to modern woes reduce the field to a set of practical skills, undermining its breadth and complexity.
All that planning, shopping, prepping, serving and cleaning can pay off with better physical and mental health for all members of the family.
Our study found that people who prepared their own food or watched their food being made ate more on average.
What is the best way to help families sustain transition to clean cooking methods? Research in Bangalore, India offers some answers.
Children should never play with knives – but they can learn how to use them.
Replacing wood stoves is essential but won’t solve the indoor air pollution epidemic on its own.
People with Barrett’s oesphagus may still want to be especially careful about eating bacon.
Home cooking, previously in decline, picked up during the pandemic.
Shifting from fossil fuels to electricity is climate-friendly, but serious cooks don’t think much of electric stoves. Will induction cooking finally catch on as an alternative?
Culinary invention is a reinterpretation of heritage. The success of the tourtine in this pandemic year suggests that we feel the need to rethink the traditional dishes of the holiday season.
Biblical texts contain many references to food, reflecting the complex symbolism in the preparation and sharing of food.
Evidence is mounting that suggests a link between cooking with gas and asthma in children.
Top contributors
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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