Two researchers from the University of Singapore have successfully developed wine from tofu aka bean curd, and they say it is healthy as well as tasty. The new wine, dubbed Sachi, has been made from ...

Miss Muffet was really onto something. Suddenly chefs, home cooks, even bartenders are embracing the subtle tang and versatility of whey – the milky liquid left over when cheese curds form.

We have recently started making mozzarella, using Hugh F-W's recipe. But what can we do with the whey? If you have enough whey, heat it up to 80C. Continue heating gently until it reaches 95C. This ...