From heat and groundwater to the grain on your plate: where a traditional wheat fits....

A blood-pressure diet in a new hat? Poulomi Mukherjee examines DASH’s gut-health evidence and the practica...

A small seed with a modest, real contribution, best used as one of many....

A nutritionist looks at the evidence, nutrient planning and the everyday Indian foods that can fit the patte...

Is Okinawan longevity about food or genetics? Poulomi Mukherjee examines the historical diet, the gut resear...

A familiar fasting ingredient, now a staple of the snack jar. Here is what the evidence supports....

Is Nordic eating simply Mediterranean with rye? Poulomi Mukherjee examines the grain research, the whole-die...

What the research actually says, what it doesn’t, and how the pattern can work in an Indian kitchen....

From gur and khand to brown sugar and mishri, the differences in flavour are real. The health claims need a ...

India’s trans-fat rules have changed the vanaspati conversation. The habit still worth changing is at the ...

Flavour, heat tolerance, storage and price all enter the choice. Here’s where cold-pressed and refined oil...

Mustard, til, groundnut, coconut, sunflower, rice bran or olive? A nutritionist’s guide to choosing for fl...