Sometimes the ingredients we throw away are the ones we should have cooked with all along. Here are some ideas to minimise food waste and save money.
Articles on recipes
Displaying all articles
Despite the rise of fleeting social media recipes, the cookbook is a touchstone of reliability, a cultural archive and even a guilty pleasure.
One recipe suggests using ‘snow’ as a winter alternative to eggs.
Sure, smoothies are great, but what if you want to make something else with your trayful of mangoes?
Middle ages recipes were meant to act as a reminder, a series of quick notes to recall to mind something taught orally.
One of the world’s oldest cookbooks, De Re Coquinaria, contains recipes for familiar staples, along with more exotic fare.
A second author has come forward to accuse Brooke Bellamy of reproducing one of her recipes. Cookbooks are big business – and no stranger to scandals.
Nagi Maehashi has accused the author of Bake with Brooki of plagiarising two of her recipes: for caramel slice and baklava. Big money is involved.
‘Never put onion in anything unless you are sure that everybody likes it.’
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.
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.
More people are choosing sobriety than ever, but there is a storied history of non-alcoholic cocktails.
Recipes inspired by the social scene of 1800s London or which made their first appearance in a Dickens novel.
Known as ting or amazimba, indigenous sorghum is resilient and rich in cultural and health benefits – yet crops are declining.
Why is plant-based eating important? There are health, environmental and financial benefits of plant-based diets. Here are some great ways to start eating more plant-based foods.
Symbolic recognition will boost the marketability of the Valencian delicacy.
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.
Because insects are an affordable and local food source rich in protein, they can be used as a meat replacement.
In the 19th century, puddings were as popular and widespread as pasta dishes are today.
A team of medievalists and scientists look back to history – including a 1,000-year-old eyesalve recipe – for clues to new antibiotics.
Top contributors
-
PhD in History, University of Bristol
-
Professor of Community Health and Wellbeing, The University of Queensland
-
Accredited Practising Dietitian and Lecturer, Southern Cross University
-
Fellow, Center for Humanistic Inquiry, Amherst College
-
Associate Professor of Applied Nutrition, Department of Family Relations and Applied Nutrition, University of Guelph
-
Associate professor, Global Change Institute, University of the Witwatersrand
-
Senior Lecturer, Nutrition, Swinburne University of Technology
-
Professor of Intellectual Property Law, City St George's, University of London
-
Professor, Department of Biodiversity, University of Limpopo
-
Associate lecturer, University of Limpopo
-
CLIR Postdoctoral Fellow for Data Curation in Medieval Studies, University of Pennsylvania
-
PhD Candidate & Registered Dietitian, Applied Human Nutrition, University of Guelph
-
PhD Candidate, Intellectual Property Law, Universidad de Alicante
-
Senior Lecturer in English, Loughborough University
-
Food Historian and Knowledge Exchange Associate, University of Glasgow