A method used since the first trace of civilisation, cooking has always played a fundamental role in our daily life. We use it to enhance the safety, digestibility and edibility of food products. Food and cooking is different all over the world; it’s the product of local natural resources, but also of cultures and beliefs. Cooking nowadays is concerned with refining techniques and offering exchanges between people and cultures. It has even evolved into a form of entertainment and creativity. Cooking is trendy wherever you look; be it TV shows, magazines or famous Chefs. Whether it’s frying, baking, boiling, simmering, grilling, steaming, roasting or smoking, there is always a new way of enjoying our food to be discovered.

How to reduce acrylamide formation at home (Infographic)

28 June 2016

This is an infographic outlining how to reduce acrylamide formation at home.

Izgara yapmak, harlı alevin üzerinde pişirmek, kızartmak ya da füme yapmak: Yiyeceklerinizin lezzetli ve güvenilir olması için ipuçları

30 November 2011

Çeşitlilik beslenme düzenimizi ilginç ve keyifli hale getirir. Sadece çok miktardaki gıda seçeneği değil aynı zamanda onların hazırlanış biçimleri de birçok değişikliğe imkân tanır. Gıdalarınızı ızgara yaparken, harlı alevde pişirirken ya da füme yaparken birkaç basit işleme ve pişirme ipuçlarına dikkat etmeniz önemlidir. Böyle yaparak, öğününüzü hem keyifli hem de güvenli kılmış olursunuz.

The why, how and consequences of cooking our food

08 November 2010

Despite opposing views as to its origins, cooking has been around for a long time and continues today to play a fundamental role in daily life across the globe.

What happens when we cook food? Understanding acrylamide formation

31 October 2008

For many thousands of years, people have used heat to cook foods. However, the process of heating can lead to the formation of less favourable substances, such as acrylamide.