Every Bite

When the bread baking craze took off during the pandemic, many of us encountered sourdough starter for the first time: a concoction of flour and water playing host to a colony of m...

Doctors and scientists around the world are increasingly alarmed by the impact that industrial processing is having on the food we eat and by what that food does to our bodies. Ult...

If you took the sodium chloride out of human history, you would have a very different and strangely flavourless tale to tell. Salt has historically been one of the world's most val...

The food we eat at school matters. Some Australian children get too much of the wrong thing, while others get not much of anything at all. In these early years, the food habits of ...

Where did the word 'curry' come from? Was the word used in the pre-colonial era? Spoiler: It wasn't. So, if curry is an impostor, overshadowing India's rich culinary history and it...

Whether it is Nigella, Stephanie or Yotam on your shelf, there's a good chance that you and I are cooking from the same book. The two best-selling books in Australia in 2024 were b...

The cost of living crisis is having a significant impact on the way we eat. Restaurants are struggling, and diners are changing their habits — skipping dessert or opting for water ...

Onions and their flavourful relatives feature prominently in cuisines across the globe, with a history of cultivation that goes back thousands of years. Onion recipes have even bee...

You say tomato, I say… bleurgh. How is it that we can have such different experiences of the same foods? Taste and flavour: What are they and how do they work? We meet some of the ...

Is there anything you take more for granted in your kitchen than the cutlery drawer? We hardly give a second thought to the humble tools that carry food from plate to mouth. But ma...

Exploring culture through food. Each week Jonathan Green serves up a new dish or ingredient, uncovering the rich layer of stories, traditions, and innovations behind it. From the o...