food-science

Cooking for kids doesn’t have to be a chore: these three meals are quick, full of flavour and, crucially, fun both to make and to eat Family meals don’t need to mean hours in the kitchen or a mountain of washing-up. These crisp chicken nuggets are a healthier homemade favourite that kids absolutely love, while the lamb lollipops are fun and surprisingly simple; the stuffed pitta pockets, meanwhil…

For many people, the idea of eating insects sounds unpleasant. Bugs are often associated with dirt or something strange and unfamiliar. But new research suggests that many people may be more open to insect-based foods than they think—and some may even prefer them after giving them a try. The study, published in the Journal of […] The post Think you’d never eat bugs? A study suggests you might act…

If you’re craving a carby heap of fried spuds, these aren’t for you, but if you’re after crisp, juicy veg, they make the perfect snack alongside a punchy dip These are not chips. If you’re hankering after a fluffy, carby heap of fried potato, I’ll be honest, these courgette numbers probably won’t cut the mustard. If, however, you like the idea of hot, crisp, juicy veg, then you’re in luck. As wel…

High in fibre and polyphenols, popcorn has been touted as the perfect snack for the health-conscious. It’s also the ideal vehicle for salt, sugar, butter, bacon fat … Popcorn became indelibly associated with cinema-going during the Great Depression (it was cheap and hugely profitable), but it also has an established reputation as a superfood – recently given a boost by longevity expert Dan Buettn…

This cool summer dish can be easily enhanced with a range of store-cupboard staples What’s your favourite hot weather food? Mine’s gazpacho. I’m joking – gazpacho’s lovely, but cold noodles are my top pick because, in the summer, they meet me exactly where I am in both the cooking and the eating. They don’t need much by way of cooking, and they can be dressed and paired with many a store-cupboard…

In most lines of work, an office filled with wine bottles might raise eyebrows. At the Food and Wine Science & Technology laboratory, located in the heart of France’s Burgundy wine region, it would be more concerning if there weren’t any. Researchers at the lab study what happens to wine after it leaves the winery, investigating the physical and chemical processes that shape a bottle long after i…

Legal issues about CBD and THC edibles continue to be in flux, and not only in the United States. DOJ, DEA Reschedule Medical Cannabis Products: The rescheduling follows a 2025 executive order from President Donald Trump, which called on the U.S. Attorney General to “take all necessary steps to complete the rulemaking process related to rescheduling […] The post Weekend reading: cannabis edibles …

A bittersweet blend of sake, Cynar and Aperol that’s as light and refreshing as early summer days are long This is very light, refreshing and goes down a little too easily, which makes it perfect for early summer. Joshua Owens-Baigler, co-founder, Osteria Angelina , London E1 Continue reading...

Natural plant compounds may one day be a tool for reducing the overuse of synthetic herbicides that harm the environment and human health. The post Op-Ed | Can Understanding the Dark Matter of Food Revolutionize Agriculture? appeared first on Food Tank .

Forget pineapple and use berries instead, with aromatic five-spice adding its warming fragrance to this darkly delicious take on the classic bake I grew up thinking the only fruit that was allowed in an upside-down cake was tinned pineapple, so once I discovered that no such rule existed and that I had free rein, upside-down cakes became far more exciting. I’ve since used everything from plums an…

Recent data from SPINS reveal that Regenerative Organic Certified products are seeing significant growth, with the number of buyers increasing 22 percent year over year. Contributing to this momentum, Patagonia Provisions is developing food and beverages that support environmental sustainabilty.  Industrialized agriculture “is a fossil fuel based farmland system,” Paul Lightfoot, Patagonia Provis…

From flavoured porridge to omelette pancakes, these meals provide slow-release energy without weighing you down Sign up here for our weekly food newsletter, Feast While I adore almost everything about June, there is a brief window, round about now, where I get flashbacks to my childhood PE lessons. That’s right, folks: it is sports day season. And while I love cheering on my own kids (and trying …

Most of us have used the sniff test to decide whether a slightly expired bottle of milk or a week-old box of takeout is still good to eat. But while the human nose can be quite astute, it doesn’t always catch everything. Each year, millions of people in the U.S. are sickened by food-borne pathogens […]

The flavor quality of traditional fermented fish in Guizhou exhibits significant regional variations, yet its microbial and metabolic mechanisms remain unclear. This study integrated sensory evaluation, high-throughput sequencing, and untargeted metabolomics to compare the quality, microbial communities, and metabolite profiles of fermented fish from Jinping, Liping, and Tianzhu. Results showed t…

Swansea University has reached a major sustainability milestone, with catering partner Chartwells achieving a Three-Star Food Made Good Standard — the highest accreditation awarded by the Sustainable Restaurant Association (SRA).

From ancient farming traditions to modern seed sovereignty movements, seed saving continues to shape food systems worldwide. The post Food Tank Explains: Seed Saving appeared first on Food Tank .

Okra holds a special place in many African-descended communities, and a Canadian farmer with Jamaican roots is growing a very old variety When Nicole Austin was growing up in Oshawa, Canada , her Jamaican family couldn’t find the foods they enjoyed back on the island. No callaloo, garden eggs or okra. Austin’s grandmother grew certain things in her backyard, but only if she had the necessary seed…

An almost-empty container can be a vessel for food alchemy Using an almost-empty yoghurt pot to marinate meat and vegetables is one of my favourite ways to prepare dinner. It’s a really simple and tidy way to marinate food that not only saves on the washing-up, it also turns a few yoghurt scrapings that might otherwise be destined for the drain into a flavour-enhancing, tenderising, waste-saving …

A high cost of fresh fruits and vegetables and the need to restock them frequently can be barriers to healthy eating for low-income families.