A few precautions as you prepare your Thanksgiving feast will help keep gastrointestinal distress out of your holiday gathering.
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Knowing a little bit of chemistry can help a lot when your mouth is on fire.
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.
Washing raw chicken can splash bacteria around the kitchen. It’s best just to properly cook the chicken without washing it. So why do people still wash? Time to bust some chicken-washing myths.
From curbside pick-up to online delivery, COVID-19 has had a significant impact on how we consume food. But will those impacts be permanent?
Natural gas has been marketed for decades as a clean fuel, but a growing body of research shows that gas stoves can contribute significantly to indoor air pollution, as well as climate change.
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.
Scientists are looking for safe new ways to prevent ice from damaging food in frozen storage, which costs consumers billions of dollars a year in wasted food.
During lockdown, cooking and baking were routinely suggested as a fun way to keep children busy. It got them learning too
All that planning, shopping, prepping, serving and cleaning can pay off with better physical and mental health for all members of the family.
While 2020 is now behind us, some of us may still be hanging on to a few COVID kilos. Shifting them can start with a few simple changes.
Home cooking, previously in decline, picked up during the pandemic.
Winter is when porridge really comes into its own. From Paleolithic times to workhouse gruel to hipster health bowls, this simple dish is warming and nourishing.
A spike in flour sales and an increase in home cooked meals could signal the start of a new healthier relationship with food.
Humans have been pickling for at least 4,000 years. Maybe it’s time you tried?
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.
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.
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.
SNAP and its precursors have weathered plenty of efforts to shrink the safety net. Its decades of bipartisan support make it likely to survive this one.
The appearance a hot dish on your doorstep does more than relieve the burden of meal preparation. It says someone is looking out for you.
Top contributors
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Emeritus Professor, Creative Industries, CQUniversity Australia
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Lecturer in Nutritional Sciences, King's College London
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Professor and Chair, Department of Environmental Health, Boston University
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Professor of Communication, USC Annenberg School for Communication and Journalism
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Associate Professor of Sociology, University of British Columbia
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Associate Professor in Chemistry and Associate Head Learning and Teaching, University of Tasmania
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Assistant Professor of English, Clark University
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Assistant Professor of Sociology, Ithaca College
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Associate Professor, School of Human Nutrition, McGill University
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Research Scientist, USC Annenberg School for Communication and Journalism
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Professor, food scientist, University of Tennessee
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Postdoctoral Researcher, University of Newcastle
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Professor of Microbiology, Swinburne University of Technology
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Associate Professor of Sociology, North Carolina State University
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Senior Lecturer in Chemistry, Swinburne University of Technology