Umami is the fifth flavour to join the rather elite circle of our basic tastes alongside sweet, sour, salty and bitter. But what is this meaty, brothy flavour that even cats are crazy about?
Articles on Cooking
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Bake Off is back and Nigella is judging. We’re also recommending a host of books from non-fiction on British food history to a fiction book about gay Jamaicans.
Since her cookbook Domestic Goddess, Nigella has cultivated a distinct feminine cooking brand that aligns with the sensibilities of Bake Off.
Schools already treat some life skills, such as swimming, as essential.
Some parents may worry cooking is unsafe for kids. But with the right supervision and age-appropriate tasks you can make it work.
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.
Teenagers often love chocolate bars and hot chips. A paediatric nutritionist explains how we can help them make healthier choices.
It’s easy to worry about eating too many trans fats. But you don’t have to turn into a chef overnight to lower your intake.
An atmospheric chemist offers quick, easy and inexpensive suggestions to reduce indoor air pollution.
A few precautions as you prepare your Thanksgiving feast will help keep gastrointestinal distress out of your holiday gathering.
There’s no evidence men are wired to use fire any more than women – yet, across cultures, it’s common to find bands of blokes bonding over the barbie.
Water interruptions, absence of toilets and a lack of clean energy can reduce food security.
People counted and collected invasive Pacific oysters found on the seabed and then went on to cook them.
It’s a common hack, but it can easily fail you – here’s why.
Familiar flavours, scents and cooking techniques can provide support and comfort to those living with dementia.
Suspicion around monosodium glutamate persists. But there is no evidence MSG is harmful, and a sprinkle in your cooking may boost its flavour while reducing your sodium intake.
Can automated restaurants still be community and cultural spaces, or will they become feeding stations for humans? These and other questions loom, as AI and robot cooks reach the market.
Most food waste happens at home - new research reveals the most effective ways to encourage people to reduce it.
Cottage cheese has had a glow up. Forget bland and boring, and embrace the social media trend.
A tool was needed to understand what drives people’s food choices in emerging economies.
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