Your genes, your saliva and the bacteria that live in your mouth all shape how food tastes and what you prefer to eat.
Articles on Cooking
Displaying 121 - 140 of 146 articles
Whatever we’re told, getting a decent amount of fruit and veg into our diets is a struggle. Time then to focus on designing dishes that hit the sweetspot.
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.
The first European settlers in Australia used a dizzying array of flora and fauna in their kitchens – but they cooked them in a traditional British style.
The same chemical reaction is behind the frothing of milk in your cappuccino and the whipping of egg whites in sweet meringue.
Iron deficiency affects more than one in ten Australian women before they reach menopause. Better dietary choices can be part of the solution.
The mighty banger is all things to all people … including vegetarians.
Air pollution from burning firewood and charcoal is the fourth-biggest killer in many countries.
Cooking shows like Zumbo’s Just Desserts tout their self-taught, working-class contestants. But most of their audience is more likely to be cleaning the set than blast-chilling a croquembouche.
Baking offers some interesting insights into the state of the modern world.
Sugar is maligned for its effects on our health, but it’s an amazing substance and can be used for more than just making things taste sweet.
Have you ever wondered how freshly baked bread gets its a golden brown crust, or why coffee beans smell so good? You can thank the miracle of the Maillard reaction.
From non-Newtownian fluids, to hydrophobic starch, to plasticisation - various flours can do amazing things. But you must choose the right one for the job!
When did food become such a big deal to academics, politicians and pop culture alike? From paleo evangelicals to taxes on sugar, everyone’s got an opinion about what’s on your fork.
While cooking food in aluminium pots isn’t a bad thing, doing so in foil is problematic. Over-exposure to aluminium may pose serious threats to human health.
Pancakes’ simple recipe disguises a series of chemical reactions that can be mastered for the ideal colour, smell and taste.
What are some of those food safety myths we’ve long come to believe that aren’t actually true?
Mathematics and cooking can both be about problem solving, excitement, aesthetics. And it’s for you to decide for yourself what you like and don’t like in both realms.
Food labels seem to provide all the information a thoughtful consumer needs, so counting calories should be simple. But things get tricky because food labels tell only half the story. A calorie is a measure…
Health conscious consumers are increasingly ditching old favourites vegetable and canola oil for trendy alternatives like coconut and peanut oil. But are they any healthier? And how do they compare with…
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