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What's happening on plates locally and around the world.

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Origin stories

All of the world's yeast probably originated in China

Baker’s yeast, brewer’s yeast, yeast that lives in infected toenails — they all descended from a common ancestor.
Faux parts

Sydney's first vegetarian butcher is part of a rising global trend

Yes, it's actually possible to buy snags and mince that don't feature any meat.
Recipe for change

Meet the 5 chefs leading the social gastronomy revolution in Latin America

From rehabilitating gang members as cooks to rainforest-to-table dining to initiatives that feed the hungry, here are projects worth knowing about.
own it

Never apologise for your cooking

We’re with Nigella Lawson and Guy Fieri on this one.
Takeaway truth

Are Australians losing the connection between farmers and food?

Aussies just love getting their dinners delivered, but many of us are losing our connection to agriculture and food production.
#CheapTart

You're in the wrong, if you've been calling afternoon tea "high tea"

High tea is not afternoon tea, and Helen Razer wants to set the record straight.
#nofilter

Is Instagram killing food?

Melissa Leong offers her view with no filter: dishes that look good onscreen aren't good for food culture – or our appetites.
Dutch lessons

The Netherlands is making food out of your waste

First the Dutch introduced plastic-free aisles, and now they're showing – yet again – how they're nailing waste reduction.
No stars

If you’re using Yelp, Anthony Bourdain doesn’t want to know about it

“I think you’d have a very hard time finding a chef who has anything nice to say about elite Yelpers.”
Kitchen nightmare

Gordon Ramsay’s pad Thai not up to scratch, according to Thai chef

Watch the short-tempered British chef get a taste of his own medicine.
#CheapTart

Salty snags may not mean the end of the Aussie sausage sizzle

What could be better than a democracy sausage? Helen Razer has a few suggestions.
Bills, bills, bills

From Seoul to Sydney, how much a wine and cigarette habit costs you

In Seoul, bread is almost four times more expensive than cigarettes. Guess what Sydneysiders pay for booze, smokes and a loaf?
Super spread

Say yes to the trend: tahini in baked goods and beyond

This versatile Levantine wonder-spread is being recognised in ways we can appreciate, with genius cooks adding it croissants, smoothies and cocktails.
Food flashbacks

Do childhood favourites taste as good as you remember?

Fish fingers, chocolate cereal, instant noodles. They're much-loved childhood faves but do they offer the same comfort when you eat them as an adult?
Meat the future

Can pork be made kosher? Jewish scholars think it’s possible

A new high-tech approach could radically change what Jewish people can put on their plates.
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