Sugar has 50 different names in the food industry, all of which break down into glucose when consumed. MSG (monosodium glutamate), linked to Alzheimer's disease, also has several names such as hydrolysed vegetable protein, yeast extract, textured vegetable protein…Do we really know what we are eating?

Humble but fresh ingredients form the basis of rich Indian culinary tradition, where every dish evolved, has a specific purpose, place and accompaniment. This Diwali try these traditional recipes

The South American nation has passed a law to regulate the sale of ‘junk food’. The decision is welcomed by the health experts who hope that more countries around the world will follow suit.

Urfana Amin Moharken uses waste materials, such as cardboard boxes, plastic bottles, and old newspapers, as teaching aids for mathematics and science. She has also developed a joyful learning curriculum for Early Childhood Care and Education, which was implemented by the State Institute of Education.

The Uttar Pradesh government is organising a festival titled 'Shri Anna Mahotsav' to promote millets. The event will feature discussions on the cultivation and processing of nutritious coarse grains and famous hotels and restaurants in Lucknow will participate in a cooking competition. Details here.

A writer fondly recalls her grandmother’s special dish made with a special kind of tita phool (bitter flowers) that was carefully prepared to keep coughs, colds and fevers at bay from her beloved family members.

There is a heatwave alert in large tracts of India. In Dogra households of Jammu, fermented curd-potatoes and brown mustard seeds are used to prepare the cooling Auriya. Easy to cook, the traditional dish is also considered a probiotic food.

Winter and spring in Dogra households in Jammu are incomplete without the smokey 'kimb' chaat. Kimb is a citrus fruit that is locally grown there. The sweet mitthe chol adds to celebrations in Dogra weddings and festivals.

The WHO is likely to add aspartame, an artificial low-calorie sweetener, to its list of chemicals which can possibly cause cancer in humans. Will such a classification help regulate artificial sweeteners that are widely added to food products, such as soft drinks, biscuits, pastries, yoghurt, jams and jellies, in India? Gaon Connection talks to some experts.

A group of rural women from Jharkhand run their catering business cooking tribal delicacies such as simjeel peetha, marhva laddu, hav chatni and rokoj to popularise their healthy cuisine and earn a living.