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While plant-based meat was initially the domain of the West, the Covid-19 pandemic has accelerated the Asian growth and appetite for plant-based proteins.
Embracing plant-based meats can help alleviate problems like environmental degradation, zoonotic transfers and global poverty.
The columnist analyses recent research that shows that certain vegetables can lower blood pressure and curtail the risk of heart disease.
VEGETARIAN goose got its name not because it tastes like goose meat but because of its crispy texture that resembles the skin of roast goose.
CHINESE rice dumpling or zongzi, commonly known as chang among locals, has a long tradition steeped in history.
An increasing number of home cooks are turning to healthy, immunity-boosting food during the lockdown
While the first MCO yielded a litany of adventurous home cooks, high Covid-19 figures and a desire to ensure their families' immunity levels are boosted have now resulted in more home cooks turning to healthy home-cooked meals.
For many families, buying food essentials now either means shopping online, making quick, carefully-timed excursions to the supermarket or finding other inventive ways to shop.
MALAYSIANS have high beef consumption per capita, which is no wonder then that quality plays an important role when it comes to choosing the best.
The columnist explains the interesting physics and chemistry behind the appearance of tears or legs in a glass of wine.