Swetha Sivakumar is a Food Science Writer at various esteemed publications. She specializes in the areas of food and beverages, exploring the intricate relationship between culinary arts and scientific principles. Her work has been featured in Serious Eats, AOL, Inc., Hindustan Times, Hindustan Times Syndication, and Cureus Journal of Medical Science.
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Swetha Sivakumar's articles primarily focus on food science, cooking techniques, and Indian cuisine from a local perspective in India. She frequently cites data and provides how-to guides and reviews related to the culinary world.
Given her emphasis on food science and ingredients, she may be interested in receiving pitches related to new scientific research or trends in the field of food science, especially those relevant to Indian cuisine. Additionally, she might appreciate pitches offering unique culinary tips or how-to guides that align with her coverage themes.
As Swetha focuses on local content within India, pitching stories about traditional Indian recipes or lesser-known regional cuisines could be well-received by her audience. It would also be beneficial to provide localized insights into cooking techniques prevalent in different parts of India for potential story ideas.
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Swetha Sivakumar In a Nutshell We tested plain tofu against tofu coated in potato starch, cornstarch, and rice flour to find out
By: Swetha Sivakumar
Swetha Sivakumar In a Nutshell We tested three ways to reduce bitterness in kale smoothies: blending raw kale, adding lemon juice, and blanching the kale before blending.
By: Swetha Sivakumar
Swetha Sivakumar
By: Swetha Sivakumar
Swetha Sivakumar In a Nutshell Pesto turns dull and muddy due to enzymatic browning triggered by oxygen and cell damage.
By: Swetha Sivakumar
The science behind no-churn ice cream and the one pantry ingredient that makes it work.
By: Swetha Sivakumar
No one wants to eat a pale cheddar, a colourless dosa or a pink curry. Read on to see why that is. In this week's Sound Bites by Swetha Sivakumar.
By: Swetha Sivakumar
No one wants to eat a pale cheddar, a colourless dosa or a pink curry. Read on to see why that is. In this week’s Sound Bites by Swetha Sivakumar.
Swetha Sivakumar Imagine for a moment the joy of opening a brand new bag of potato chips: Your fingers grasp the metalized plastic, pull it
By: Swetha Sivakumar
Save your broccoli from its leathery fate.
By: Swetha Sivakumar
Swetha Sivakumar In a Nutshell Making the kind of crystal-clear ice that glows like a gemstone in fancy cocktails is mostly about controlling how the water freezes.
