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Why is it so hard to say whether plants are toxic or safe?

Health

Why is it so hard to say whether plants are toxic or safe?

I'm often asked questions about which plants, flowers, fruit or vegetables are toxic, but giving concrete answers is more complicated than you might imagine, writes James Wong

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The secret to keeping beetroot a beautiful red when you bake it

The secret to keeping beetroot a beautiful red when you bake it

Regulars

Calories on food packets are wrong – it's time to change that

Health

Calories on food packets are wrong – it's time to change that

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We are witnessing an accelerated shift in how people view food

Health

We are witnessing an accelerated shift in how people view food

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How to make ice cream with no freezer, just ice and salt

Humans

How to make ice cream with no freezer, just ice and salt

Regulars

Does eating celery really burn more calories than it contains?

Health

Does eating celery really burn more calories than it contains?

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pasta

Technology

Flat pasta that morphs into 3D shapes when cooked saves on packaging

News

blue ice cream

Chemistry

New kind of blue found in cabbage could replace synthetic food dye

News

How to tenderise meat with mouth-watering marinades

Life

How to tenderise meat with mouth-watering marinades

Regulars

Not so vanilla: The mission to spice up our favourite flavour

Life

Not so vanilla: The mission to spice up our favourite flavour

There are more than 100 species of vanilla orchid, but we rely on just three in our food. By tapping into this wider array, researchers are not only finding variations tasting of marshmallow or caramel, but may also help avert a crisis facing the crop

Features

Humans

How to make fabulous pizza using slow science

Regulars

Humans

How to make a marvellously smooth mayonnaise

Regulars

Cutting meat for Veganuary? Here's how to get your protein from beans

Regulars

Health

Are there benefits to following a raw food diet?

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