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Food

Scientists have developed a hydrogel that lengthens the shelf life of bananas (Photo: Shut...

Just about everyone loves bananas, but there is one problem with the things – they have a way of becoming overripe before they can be eaten. Yesterday, however, a scientist from China’s Tianjin University of Science and Technology announced the development of a spray-on coating that is capable of keeping picked bananas fresh for almost two weeks.  Read More

A chemical engineer has created a 'food biorefinery' that converts used coffee grounds and...

Every year, the individual stores that make up Starbucks Hong Kong produce almost 5,000 tonnes (4,536 tons) of used coffee grounds and unconsumed bakery items. As it stands now, all of that waste is incinerated, dumped in a landfill, or composted. In the future, however, it may be used to produce a key ingredient in laundry detergents, plastics, and many other items. A recent experiment showed that it can indeed be done.  Read More

Bountiful harvest fills the trays of a Daiwa Agri-Cube prefab garden factory

Daiwa House, Japan's largest homebuilder, has introduced a line of prefabricated hydroponic vegetable factories, aimed at housing complexes, hotels, and top-end restaurants. Called the Agri-Cube, these units are touted by Daiwa as the first step in the industrialization of agriculture, to be located in and amongst the places where people live, work, and play.  Read More

Scientists halve the fat content of chocolate using fruit substitutes (Photo: Ayelie)

Researchers at the University of Warwick have found a way to halve the fat content of chocolate without compromising any of the properties people prize in the cocoa-based confectionery. The discovery hinges on the substitution of fat with an unlikely alternative: fruit juice.  Read More

The Sushi Bazooka extrudes tubes of rice and neta ready for wrapping

With sushi now practically a staple at food courts around the world, it’s not hard to find this Japanese form of fast food when out and about. But if you’re looking to do it yourself at home and don’t trust your rolling skills or are a novice with a bamboo rolling mat then the Sushi Bazooka could be a welcome addition to your kitchen arsenal.  Read More

A Nomiku immersion circulator held by one of the designers

Sous-vide cooking is one of the crown jewels of molecular gastronomy. Far from "boil-in-a-bag," sous-vide cooking holds ingredients sealed within a plastic pouch at a truly constant (and low) temperature for hours or days. The resulting food is tender, moist, and other-worldly delicious. Unfortunately, this technique has long been priced out of the home kitchen market, with professional units starting around US$1,500 and from there going into the stratosphere. The Nomiku company changes all that, providing a sous-vide accessory about the size of a hand blender. The price? US$359 retail.  Read More

The GrillComb promises an easier grilling experience

Some pieces of everyday kit are just begging for an update. The shish kebab skewer is one of those pieces. Despite being the tool for delicious, juicy grilled meat, fish and vegetables, a little tweaking could make the skewer a lot more functional. The GrillComb provides a solid dose of said tweaking.  Read More

The creators of the Chapul Bar consider eating insects a way of conserving resources

After a successful Kickstarter campaign, a protein snack bar made from crickets is set for an August launch. Chapul claims its bar is the first in the world to use the ubiquitous summer chirpers as a source of protein. And they're not necessarily as gross as they sound.  Read More

The CyberQ Wi-Fi system allows users to control their barbecue using their mobile device

Although barbecuing can be fun, the person doing the grilling is usually stuck having to hover around the barbecue, checking the meat and adjusting the cooking temperature accordingly. BBQ Guru is attempting to change that situation, with its new CyberQ Wi-Fi. Using included probes, the system monitors the temperature of the barbecue itself and up to three pieces of meat that are cooking within it, then sends that data to the backyard chef via their mobile device or PC – they can then remotely adjust the barbecue’s settings as needed.  Read More

The Element works with both gas and electric ranges

For many people, grilling is an activity that's limited to the warmer months, when clear weather makes preparing dinner outside both practical and enjoyable. Once the weather turns, the rain cover comes out and grilling is over. The Element Indoor Smokeless BBQ brings grilling inside, where people can enjoy it year round.  Read More

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