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Orange streams are increasingly common in northern Alaska.

Orange rivers, longer days: Nine ways our planet changed in its hottest year yet

Last year was the hottest year in history – on average more than 1.55 degrees higher than pre-industrial temperatures. The consequences range from the predicted to the utterly unexpected.

  • Nick O'Malley, Caitlin Fitzsimmons, Bianca Hall, Angus Dalton and Emma Young

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‘Super complex’: Why do humans love some flavours and hate others

We love a taste “sensation” but where do flavours actually come from? How might rainforest taste? And what’s sonic seasoning?

  • Jackson Graham and Angus Delaney
Most things have become worse, but not the great Australian barbecue.

Raising the steaks: The backyard barbie has never been so good

If only Paul Hogan had known what was coming when he encouraged us to put another shrimp on the barbie.

  • David Free
Chocolate may become a luxury item.

Golden ticket? Chocolate bars could soon become a luxury item

Cocoa prices have continued to rise and production will fall by 13 per cent this year, forcing manufacturers to increase the costs of their chocolate products.

  • Madeleine Heffernan
Di Chiera Brothers: a neighbourhood deli that many credit with establishing and popularising the west’s favourite Australian-Italian sandwich.

Di Chiera Brothers, one of Perth’s continental roll originators, reopens after almost eight years

It still opens seven days, it still goes hard on the pickled eggplant, and the conti is still world-class.

  • Max Veenhuyzen
Barriers to the culinary arts should be removed so younger generations can enjoy cooking.

Social media chefs are putting kids off cooking, says nutrition expert

The warning comes amid a boom for food influencers, who are serving up what some have branded “food porn” on television, Instagram and TikTok.

  • Craig Simpson
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Scientist James Hoang at the National Measurement Institute in Port Melbourne.

Inside the lab that tests food, detects salmonella and analyses athletes’ urine samples

Scientists at the National Measurement Institute test about 30,000 samples a year, predominantly food for nutritional value, allergens, safety or place of origin.

  • Madeleine Heffernan
Paradise Charcoal Chicken at Mount Druitt was at the centre of a NSW Supreme Court battle.

How a Sydney chicken shop sparked a legal feud between friends

A Sydney man sold his charcoal chicken shop to a long-time friend for $100,000. What happened next led to a costly court fight.

  • Michaela Whitbourn
Nick Woodward and Michael Leopold inside Norte, which will open on the Gold Coast in mid-December

Rick Shores team set to unleash its spectacular Gold Coast follow-up

Half a decade in the making, Norte and Sueno will serve Latin-American inspired food and drink in digs from one of Australia’s hottest design firms.

  • Matt Shea
Forged Parfait, which sits top of a Hokkaido Wagyu Sando at Mori.

Would you eat meat grown in stainless-steel tanks?

Start-up food company Vow’s foie gras is, technically, meat. But it wasn’t made with an animal. And it isn’t legal in Australia yet.

  • David Swan

Original URL: https://www.smh.com.au/topic/food-5xd