Jaggery, Khandsari and Brown Sugar: Understanding How They Are Made
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Jaggery, Khandsari and Brown Sugar: Understanding How They Are Made

17 Aug

The Eatwise Co.
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You are standing in the sweetener aisle looking at three brown-toned products: a block of...

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How Is Refined Cooking Oil Made—and Why Is ‘Refined’ Not a Complete Verdict?
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How Is Refined Cooking Oil Made—and Why Is ‘Refined’ Not a Complete Verdict?

15 Aug

The Eatwise Co.
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You pick up two cooking oils. One label says “refined”; the other leans on words...

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Whole, Split and Unpolished Pulses: What Do These Words Mean?
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Whole, Split and Unpolished Pulses: What Do These Words Mean?

14 Aug

The Eatwise Co.
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You are standing in front of a supermarket shelf with three familiar-looking packs. One says...

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How Grinding, Heating, Fermenting and Drying Change Food
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How Grinding, Heating, Fermenting and Drying Change Food

11 Aug

The Eatwise Co.
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A grain becomes flour. A raw pulse becomes soft after cooking. Rice and black gram...

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What Is Minimally Processed Food? A Practical—not Perfect—Definition
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What Is Minimally Processed Food? A Practical—not Perfect—Definition

08 Aug

The Eatwise Co.
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Your Frozen Peas Are Processed. So Are Your Rolled Oats. You are standing in a...

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