Eating products made with flour containing lupin can lower the risk of heart disease according to research carried out at The University of Western Australia (UWA). Lupins...
The Ivory Coast in west Africa accounts for nearly 40 per cent of global production of cocoa yet most small farmers in cocoa-growing regions cannot read or...
Baking friends In an increasingly indoor and segregated society, Friendship Bread might be a way to connect 21st century communities. Friendship bread—the chain letter of baking friends—is...
Vale Paul Bocuse, known as the “pope of French cuisine”, passed away in Lyon in January, aged 91. The legendary chef had suffered from Parkinson’s disease for...
The latest baking fusion on the streets is the tacro—a taco/croissant hybrid where taco fillings are encased in a croissant shell. The creation comes from San Franciso...
Camel farmer Yasmin Brisbane has teamed up with Michael Buckley from Freeze Dry Industries and Sunshine Coast chocolatier Brigid Woolnough to offer chocolate made with camel milk....
The sweet delight we know as chocolate comes from the beans of the cacao plant, a plant that needs constant temperature, rain and humidity to thrive. According...
Aussie bakers taking on the world An Aussie-themed bakers opened in Tampa Bay, a harbour on the west central coast of Florida in the USA, recently. Opened...
When architecture and pastrys collide Ukrainian architect-turned-pastry chef Dinara Kasko is responsible for edible works of art that look like sculptures. She uses her own 3D moulds...
While cooking and baking makes us cheery for many reasons, there is actually science behind why doing small creative tasks makes people happy. According to a new...
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