Chefs are in hot demand. "Chefs, chefs, chefs! Virtually impossible to find anyone," lamented one Auckland restaurant owner recently. Australia is seeing a similar gap, with chefs ranked the eighth most in-demand occupation. ...
Social Sciences
Mar 8, 2024
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1
Research from the University of Liverpool has revealed that our Paleolithic ancestors enjoyed vegetarian meals and cooked up sophisticated, flavorsome recipes including flatbread-like items.
Paleontology & Fossils
Nov 23, 2022
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151
Bullying, violence and aggressive behavior among chefs employed in fine dining restaurants is enabled by their working environments, research from Cardiff University has found.
Social Sciences
Jan 17, 2022
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2
A pair of researchers at the Georgia Institute of Technology has unraveled the physics behind the optimal way to toss fried rice while it is cooking. In their paper published in Journal of the Royal Society Interface, Hungtang ...
"Tis the season for seafood. While those in colder parts of the world tuck into turkey and hot dinners, in the southern hemisphere we get festive with prawn cocktails at Christmas and smoked salmon for New Year's. Maybe crayfish ...
Environment
Dec 21, 2018
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6
Wok tossing is essential for making a good fried rice—or so claim a group of researchers presenting new work at the American Physical Society's Division of Fluid Dynamics 71st Annual Meeting, which will take place Nov. ...
General Physics
Nov 19, 2018
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1102
Cooks around the world prize their cast-iron cookware, which has many advantages over its aluminum siblings. But there are a few myths surrounding cast-iron cooking and care, and a bit of chemistry knowledge can go a long ...
Other
Dec 15, 2016
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8
The professional kitchen is not a traditional workplace. It's dangerous; chefs must work quickly with fire and knives. Not to mention the frequent fatigue, stress and personality conflicts among the staff. It's a heightened ...
Social Sciences
Apr 6, 2016
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15
Top Mexican chefs urged the president Wednesday to join them in their staunch opposition to genetically modified corn in a country where age-old grains are cherished traditions.
Biotechnology
Aug 27, 2015
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29
Bugs in a gourmet kitchen are usually something to be squashed or swatted. But at Le Cordon Bleu, the esteemed French cooking school, chefs and food scientists spent a week simmering, sauteing and grilling insects to extract ...
Plants & Animals
Feb 20, 2015
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