From creating toxic chemicals to an increased risk of lung cancer, the latest evidence suggests that some ways of cooking come with health risks. What can be done to avoid them? “The whole reason that ...

The Standard's journalism is supported by our readers. When you purchase through links on our site, we may earn an affiliate commission. There is one ingredient you can rarely live without when you’re ...

Rice varieties differ greatly in texture, flavor, and nutrition. Basmati is aromatic and fluffy; arborio is creamy for risotto; black rice is nutrient-rich; jasmine is soft and fragrant; brown rice is ...

Supermarket shelves are packed with oils from budget bottles of sunflower and vegetable oil to pricier olive, avocado and coconut oils claiming health benefits. Oils and fats have been at the centre ...

Different types of fat can impact health in different ways - we explain each one below COOKING oil is a definite kitchen staple used for frying, baking, roasting, grilling, and plenty more. But with ...

Nowadays, with the kind of food we eat, increasing cholesterol has become a common thing. Bad oil is used in outside food. Eating food cooked in bad oil increases bad cholesterol in the body.

A recent study conducted by the US government suggests that the widespread use of cooking oils in highly processed Western diets may be contributing to an increase in colon cancer cases. The study, ...

When it comes to Indian food, oil plays a key role in defining the taste and nutrition. They are calorie-dense and provide the body with concentrated energy to fuel daily activities, and the presence ...

Whether you are frying, boiling or braising, the right pan is vital. Some of the UK’s finest cooks and restaurateurs tell us what they use The Guardian’s journalism is independent. We will earn a ...

Certain types of cooking oils may be fueling a surge of colon cancers in young Americans, a government-funded study suggests. Consuming large amounts of seed oils – which include sunflower, canola, ...