Food & Cooking

UK scientists revive retained-heat ‘haybox’ cooking, showing gentler, low-energy methods can preserve more nutrients than boiling or pressure cooking.

Discover how switching from one big weekly shop to smaller, list‑led top‑ups can cut household food waste, save money, and deliver fresher meals with less stress.

Stop mixing fruit and veg in one drawer. Learn how ethylene, humidity zones, and smart placement can keep produce fresher for longer and cut UK food waste.

Home fermentation could rival meal kits within five years, economists say—reshaping grocery aisles with new tools, safety guidance, and smarter economics.

Researchers trace fermented carrots from 18th‑century recipes to today’s gut‑health jars, revealing the science, methods, pros and cons of the revival.

Why do leftovers taste better after 48 hours? Explore flavour chemistry, risks, and safe reheating tips to balance day-two brilliance with UK food safety rules.

UK nutritionists reveal seven traits of people who cook after 9 p.m., with tips on meal timing, protein-first meals, wind-down rituals, hydration and gadgets.

Five chef-approved pantry staples for heatwaves over 35°C—canned fish, UHT milks, electrolytes, quick grains, and tinned tomatoes—per UK emergency planning.