The next time you tuck in to a tikka masala you might find yourself asking a burning question: …
A fifth basic flavour has crept into our conceptualisation of foods in recent years — umami. In Japanese, …
Marine microalgae-based cellular agriculture is a promising new way to sustainably produce plant-based ‘meat’ and healthy ‘superfoods’ for …
Packing a lunchbox with fruit, sandwiches, and snacks is common practice for most Australian families. But what if …
Fried-food intake is linked to a heightened risk of major heart disease and stroke, finds a pooled analysis …
Anthropologist Caleb Everett and former student Sihan Chen used a novel data analysis of thousands of languages, in …