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...

From raw prawns and fermented fish to the ice in your drink, familiar flavours and a busy stall can only tel...

One describes a feeling, the other a bowel problem. Here is how they overlap....

Rice, roti, potato and banana can all fit. Here is how to tell what each one brings....

Moonlight kheer holds a place in many families’ rituals. Here’s how to honour the tradition while keepin...

From spicy tteokbokki to gimbap and raw octopus, here’s how to check the handling, understand the risks an...

Freshness, wasabi and a restaurant’s price tag cannot tell you whether sushi is safe. Here’s what matter...