Soy sauce, mirin or sugar and slow simmering turn ingredients into tsukudani, a traditional Japanese preparation now being explored for plant-forward and low-waste cooking.
A new study looked at how the amount of whole grains we eat may matter. The strongest results for several health measures were often seen around 60–100 g a day, but this is not a new target everyone needs to follow.
Storage can change the nutrient content of fresh produce, but not all nutrients behave alike. A new review explains what actually changes over time.
Fridge or pantry? Potatoes, onions and avocados need different storage conditions — and potato advice can even vary by country.
Bread, fruit, cheese and jam need different treatment when mould appears. Here is when to discard food and what mould allergy changes.
Freezer burn dries out frozen food but does not automatically make it unsafe. Here is how to recognise it, prevent it and decide what to do.
Fresh fruit and vegetables can spoil quickly, but a new systematic review finds that healthy eating does not automatically mean producing more food waste.
Should eggs go in the fridge, and should you wash them first? The answer depends partly on where you live because eggs reach UK and US shoppers differently.
A new study found that some plastic oven bags released more material as temperatures rose. But a toxicity result in an aquatic organism is not evidence that oven bags harm people.
Cooking skills go beyond following recipes. Meal planning, food storage and using leftovers may help households waste less, although the evidence does not prove a simple cause-and-effect relationship.
Vegetable stems and leaves are often discarded. A study generated more than 200 ideas for turning certain edible parts into new foods.
A study on an apricot–plum hybrid found better quality and aroma at −1°C (30°F), but it does not change guidance for home refrigerators.
