Food

For consumers, the most important point is that the red warning label is not yet a blanket rule on every packaged food product in India. The…

The perfect crunch is therefore not created by oil alone. It is created by controlling heat, water, structure and time.

Cooking is not simply a process of making vegetables softer. It changes their chemistry, structure and aroma. A sweet potato can develop more maltose…

The freezer did not simply make the food cold. It changed the way water, cells and structure behave inside it.

Sometimes it is simply 8 p.m., there is little in the refrigerator, and dinner still needs to happen. That is where the humble can may be finding its…

A traditional ingredient does not necessarily need to be reinvented. It may simply need better packaging, wider distribution, clearer communication…

A red symbol could tell you where to look. The nutrition panel can tell you more about what is actually inside the packet.

Technology has spent centuries helping food last longer and travel farther. Now it is increasingly helping decide what we eat, when we eat it and how…

So the next time you describe something as having a strong “taste,” pause for a moment. Some of what you are enjoying may actually be coming from…

Fresh herbs can add aroma. Fried ingredients can bring crunch. Spices tempered in fat can deliver a concentrated burst of flavour.

The tradition is not only about how food reaches your mouth. It is about how the final bite comes together.

The experience is no longer limited to what is on the plate. It also includes what the diner does with it. And in India, that idea has been part of…

So the next time chips and salsa feel predictable, look at what is already in your kitchen. The right combination may be closer than you think.

Chocolate does not need every ingredient around it to be sweet. Salt, smoke, roast and crunch can add depth and make the chocolate stand out.

The broth was never just the supporting course. Restaurants are simply starting to treat it that way.