Articles about Food and Cookery including historical aspects of South African Cuisine.

Cereals are plants of the grass family. The many separate dry fruits they produce are grains.

Noodles and pasta are essentially doughs made from starch and water, thinly shaped and quickly cooked.

A vegetable can be defined as a plant, usually herbaceous, of which any part is eaten in savoury dishes.

A fruit is the edible part of a plant which is fleshly, succulent and usually sweet.

Pulses (legumes) are the edible seeds of leguminous plants, and are borne in fleshy pods.

Dairy pertains to milk and its derivitives. Milk is an opaque white fluid secreted by female mammals.

Cheese is, essentially, a mass of solids extracted from curdled milk. It is, however, phenomenally diverse...

Meat, in its broadest definition, is animal tissue used as food. Most often it refers to skeletal muscle...

Poultry is a generic term for domesticated barnyard fowl reared as food, both for meat and eggs...

In the broadest sense 'seafood' is any water-dwelling edible, the water being fresh or salty...

Flavourings are added to food to enhance its flavour. While their impact may be great, they are...

Sweeteners give food and drink a sweet taste. Sweetness occurs naturally in many forms...

Baking dates to prehistoric times. At first it involved nothing more than the simple drying of grain...

Just as a builder needs the proper tools, every cook needs the right equipment in the kitchen...