Danielle Alvarez's homemade chips.

It's all in the texture: Why we love a crunchy chip

With pressure on potatoes and fryers peaking in grand final week, our affinity for the perfectly cooked chip – and its fellow footballing institution, the meat pie – began long before deep fryers existed, research says.

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"Fluffy bread becomes crisp and crusty; hard cheese becomes hot and gooey."

Save our sandwich presses

If we want to reduce the number of sandwich presses going to landfill, it is essential to appreciate the sensory experience of melted cheese.

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