It’s common knowledge that whiskey gets its color and most of its flavor from the process of barrel aging. Barrel aging is one of the defining characteristics of the spirit, but is that process ...

A little age never hurt anyone—unless we’re talking about our increasingly creaky knees and ever-more foggy memory, or sorer-by-the-day lower backs. Okay, scratch that. For us mortals, age hurts, ...

The federal opposition says it has found unexpected new provisions in the more than 500 pages of aged care legislation it received last week, but it has yet to reveal its specific concerns. The prime ...

About 200 hospital beds a day in WA are used by people who are eligible for aged care or home care. A shortage of aged care beds is seeing people take up hospital beds instead. Each day around 200 ...

To quit this life, and clear the way for youth. -Euripides 500 B.C. Has the time come when we decide that prolonging the lives of the elderly who "no longer serve the land" is truly a burden on the ...

Dylan Ettinger is a Los Angeles-based writer specializing in spirits, cocktails, and coffee with hands-on experience visiting distilleries and bars across the US, Europe, Mexico, and the Caribbean.

Joyce Siette is affiliated with the Australian Association of Gerontology. Laura Dodds receives funding from Macquarie University. To find out, we spent 312 hours observing 39 residents at six ...

Loneliness is on the rise around the world, with almost a quarter of people aged 15 or older reporting being very or fairly lonely. This is disturbing news, as loneliness has been tied to all kinds of ...

Hal Swerissen is Deputy Chair of the Bendigo Kangan Institute for TAFE. There has been little new in pre-election promises for Australia’s aged-care workers, providers or the 1.3 million people who ...

Aged rice is better than new rice. It has a firmer texture and enhanced aroma. Aged rice also offers better health benefits. It contains higher resistant starch. This helps manage blood sugar. Aged ...

This is especially the case for dry-aged beef, which is known for a richer flavor and more tender texture—as well as a heftier price tag—than its fresh-cut counterparts. But what is it about dry-aging ...