It's about how you cook it. People tend to overcook it, not letting it express all its potential,” says author Alissa ...

In "Kapusta," a cookbook dedicated to vegetables in Eastern European cuisines, Alissa Timoshkina ventures beyond cabbage.

The earliest spring vegetables include two delightful salad greens: corn salad (mâche) and chervil. They already look ...

The meal started with a dish that felt both defining and spectacular, utterly simple yet elevated: raw, perfectly cleaned breakfast radishes served with a small dish of waxy, rich European butter ...

Copper was liable to be acted upon by almost all saline substances. It readily dissolved not only in every acid but also in ...

Alissa Timoshkina is giving the cabbage its due. The London-based food writer and ...

The Politecnico di Milano, coordinator of the WORLD – Waste Oils RecycLe and Development project, proposes an innovative, circular and sustainable process to turn used vegetable oil into a valuable ...

IN the remote community of Biskaan in Wa East, Upper West Region, is Basirata Issahaqua, a nucleus farmer, who has been ...

I tend to focus on the most popular vegetables in Eastern Europe – cabbage, beetroot, potato, carrot and mushrooms – and I love to tap into seasonal, sustainable and low-cost eating ...

American soybeans and almonds are in the firing line of the European Union’s retaliatory tariffs, but there’s no need to worry about chicken farmers. Agricultural prod ...

With one in four children in the EU at risk of poverty and one in three school-aged children obese or overweight, healthy ...