COVID-19 and holiday family gatherings are not a good pair. But taking the right precautions before, during and after the family gets together can greatly reduce coronavirus risk this holiday season.
Articles on Cooking
Displaying 81 - 100 of 146 articles
A nutritionist shares five habits becoming more common during the pandemic that she hopes will continue. Eating family meals together is just the start.
Recipe sharing is all the rage in the pandemic as in other times of turmoil. English cookbooks of the 16th and 17th centuries promised recipes for comfort with a dash of glamour.
During the lockdown, baking bread can bring us together and help us articulate our fears.
Yeast is a single-celled organism that’s everywhere around us. Understanding how yeast works can help you make better bread and appreciate this old friend of humanity.
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.
One positive thing coming out of pandemic-related self-isolation could be that people will spend more time in their kitchens, a place where fewer Canadians have ventured in recent years.
With shelves empty, wartime pages of the Australian Women’s Weekly show us how Australians have dealt with food shortages in the past: with creativity, ingenuity and good humour.
Charred plant remains from one of the oldest archaeological sites reveal that the first Australians ate a varied - and sometimes labour-intensive - diet.
Like many plants, onions have defenses to ward off creatures that may want to eat them. Their secret weapon is a kind of natural tear gas.
It doesn’t have to be a week of tiresome turkey sandwiches. A food historian explains how the French came to see leftovers as an outlet for creativity and experimentation.
In the early 20th century, women’s food started being described as ‘dainty,’ meaning fanciful but not filling.
Margaret Fulton built a long-lasting career on the provision of sound, trustworthy cookery advice.
Celebrity chefs often preach about the ease of home cooking and meal planning. But for most mothers juggling a job, child care, housework and meal prep, this is virtually impossible.
A food safety expert offers six tips on safe food handling that many cookbooks and cooking shows fail to deliver.
Researchers can more easily compare heated rocks from different studies and areas.
With advancements in technology, libraries are offering much more than something to read. A library researcher offers a sampling of some unexpected items that library patrons can check out these days.
Many of the low-income people who do use VeggieBook after downloading it at food pantries are eating more nutritious meals, often with more focused family time at the table.
Preparation. Focus. Positivity. Think like an athlete to win a Christmas medal.
Research shows that cooking with your kids helps them try more foods, eat more healthily and waste less food. It also offers opportunities to practise math and bond as a family.
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