Just a quarter of Australians are at a healthy weight, according to a study which also put the total cost of caring for the nation's overweight and obese people at more than $56 billion a year.

By Larine Statham of AAP Give me a camel burger at MacDonnells over the golden arches in the big smoke any day! I'd gladly wrap my laughing gear aro...

After years of enthusiasm for "molecular gastronomy", with its battery of gels and emulsions, many leading chefs are turning back to focus on ingredients and where they come from.

A number of Michelin-starred chefs at this week's Madrid Fusion, an annual gastronomy fair in the Spanish capital, said they were now looking to take more care in sourcing their ingredients -- by getting to know the producers, for example.

Overweight septuagenarians are less likely to die within 10 years than people of "normal" weight in the same age group, an Australian study says.

It's not really a food story, but today we'll take a step away from the culinary to take our hats off to packaging.

A certain 'pop' culture icon has just turned 50, with Bubble Wrap celebrating its golden anniversary on January 26.

It's not what you eat, it's why you eat. Trying everything from meditation to Christianity, more and more women are facing up to the real reasons behind their unhappy relationships with food.

Alexithymia is a nerdy word for an inability to express feelings in words; it's a scientific way of describing a person who lacks emotional insight.

A major Queensland pub licensee who has switched a quarter of his 110 establishments to glass alternatives as a safety measure, says not one customer has complained.

The state government is encouraging all pubs to move to tempered glass or plastic after a spate of glassings, but has issued show cause notices to 77 venues where there have been repeated attacks.

My Kitchen Rules judge Manu Feildel knows his new cooking program will draw comparisons to hit show MasterChef.

But with teams of two cooking in their own kitchens in different states around the country, the latest amateur cooking contest has a very different feel, says the French chef.

Tassal is launching a major marketing campaign this month, which aims to change the way people think about and consume salmon.

The third venture from the team behind Toko restaurant, tokonoma shochu bar + lounge,opened in Sydney on 2 December 2009 - and with it came a new Japanese drinking trend - shochu.