In a world where many meticulously monitor their partner’s Instagram following but seldom scrutinize what’s actually in their takeout, it’s almost comical how little thought we give to what fuels our bodies. The truth is we’ve become alarmingly accustomed to grabbing greasy burgers and giant pizza boxes, never accounting for the hidden sugars, unhealthy fats, […]
One of the world’s most awarded distillers gives tips on pairing Scotland’s most famous drink with food and music
Magnificent cook book shows you how to eat a country — the modern way
Meet the father, the cook and the chief executive of Eskom, who wakes up at 3am and writes speeches. André de Ruyter speaks to Athandiwe Saba about the future of the power utility, balancing its debt and how to make the best bully beef toast
In the book, The Indian Africans, academic Kiru Naidoo explores the society of colonial Natal in the late 1800s to early 1900
The pandemic could mean collective re-evaluation of healthy and cost-effective eating and also highlights how companies need to be even more connected to the consumer
A journalist from Sierra Leone has to teach himself to cook during lockdown in Johannesburg
Heather Van Harte, who runs a small catering business, is changing her cooking habits during the lockdown, and has plans to start a food garden
Zaza Hlalethwa tries out her mom’s recipes during the lockdown, and finds her own place in the kitchen
The small but mighty microgreens are being grown in urban farms and used in local menus
‘I prefer to cook for these people for free than to sell the food even. I enjoy it because we use the big, big pots’
‘Other people want to cook for money or just to pass time or just for the sake of cooking’
Watson, the technology company’s cognitive showpiece, is bringing artificial intelligence into the kitchen by conjuring up recipes.
Yotam Ottolenghi’s "Plenty More" is an irresistible invitation to get down and dirty in the kitchen, writes Matthew Burbidge.
Vicky Baker tries some home cooking in Barcelona courtesy of a website that puts a fresh spin on supper clubs.
The Young Designers: Groups Award is for school-goers with a creative idea, programme, design or prototype that tackles the efficient use of energy.
A local company has turned a page on the way we struggle to
keep our recipes free from the mix.
Heidi Dodd bakes the real thing — a sandwich of two slightly chewy chocolate biscuits made with cocoa and sugar and a real buttercream filling.
Sanza Sandile is at the crossroads of African fusion — and he wants everyone to taste what he is cooking.
Sunfire Solutions has empowered people to show members of their community how using solar energy to cook can drastically cut their electricity costs.
Here is a wealth of reasons to head for the kitchen, roll up your sleeves and get to work.
Middle Eastern dishes can be complicated and laborious, but a new book delivers the diverse tastes of Jerusalem in a easy way.
At a presentation in the Cape, a "professor of molecular gastronomy" explained the science of flavour and how our senses influence what we think.
When you get tired of R&R on a Malaysian tropical island, what better way to pass the time than learning to cook like a local?
Nelson Mandela’s personal chef Xoliswa Ndoyiya talks about what it was like cooking for the former statesman. She has released her first cookbook.
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/ 13 September 2011
A 33-year-old housemaid from Cairo has become the unlikely sensation of post-revolutionary Egypt .
The first ancestor of modern humans to have mastered the art of cooking was likely homo erectus, which evolved around 1.9-million years ago.
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/ 24 December 2009
Recession notwithstanding, cookery books are still in good supply for all the amateur chefs out there this Christmas.
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/ 18 December 2008
Hunger for Freedom, a cook book that details the favourite foods of former president Nelson Mandela, has won an international award.
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/ 31 October 2008
South African women chefs are taking the male-dominated kitchen by storm, writes Sue Grant-Marshall.
From the Cape Flats to the president’s residence, chef Hilton Little has taken great strides in his culinary career, writes Brent Meersman.
Couscous could now provide the surprise recipe that saves France from cultural decline.