Swetha Sivakumar

What makes a good oil? Why are some so expensive? What makes sesame and olive oil a chef’s favourite, and oils…

Put down the wand, pack away the potions. Sugar and water are all it takes to create some magic. PREMIUM…

Food historians and archaeologists believe that the common onion (Allium cepa) originated somewhere in Central…

In 1938, The DuPont Company hired a young chemist, Roy J Plunkett, to invent an efficient refrigerant. He…

Metal-based cookware does not break when dropped or shatter with temperature fluctuations. Plus, it conducts heat…

A good chaiwala adds spoons of black tea to boiling milk. He then lets it come to a rolling boil over and over.…

It was, intriguingly, a lightning-rod salesman who launched the pet food industry, over 150 years ago. James Pratt…

Leavened bread is such a spongy delight. Naans, appams, idlis — they all seem to have some magic trapped within.…

We treat the words “taste” and “flavour” as interchangeable. But taste is unidimensional, referring only to the…

Human tastebuds can detect five basic tastes: sweet, salty, sour, bitter and umami. But why did they evolve in…