Articles exploring food production, preparation, agriculture and evidence-informed questions about what reaches our plates.
Milk provides useful nutrients, but people differ in how well they digest lactose. The sensible question is not whether milk is universally good or bad, but how it fits the individual.
White flour is not a poison, but refining changes the grain. Here is what is removed, what may be added back, and why the whole meal still matters.
A plate is more than a list of foods. This series follows the story from soil and farming practice through processing, preparation, portion and the meal in front of us.
Stock cubes are part of everyday African cooking, but how much sodium do they add? We explore seasoning, portions, herbs and healthier traditional cooking.