It's one part Food Network, one part Mr. Science, two big handfuls of DIY, and probably going to be a whole lot of fun. Science and Cooking: From Haute Cuisine to Soft Matter Science is a free online ...

Pushing the boundaries of food development through science is at the core of Drexel University's innovative Master of Science in Culinary and Food Science. The program offers dynamic, ...

STARKVILLE, Miss.—Two student teams from Mississippi State’s Department of Biochemistry, Nutrition and Health Promotion have advanced to the finals of the Research Chefs Association’s National ...

Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to ...

Each generation has their own cooking quirks, and boomers were taught that the more cooked the food was, the better. Here's ...

Jack Bishop. Credit: America’s Test Kitchen, Daniel J. van Ackere What’s the secret to making a fluffy omelet or the perfect pie dough? In this interview from 2012, Jack Bishop, now senior content ...

There's little that compares to the texture of a perfectly cooked potato, and it's no surprise to learn that there's a bit of ...

Trust Alton Brown to find a clever, science-forward hack to making burgers more delicious than ever. His secret? It's ...

Microwave cooking does not uniquely destroy nutrients; most nutrient loss is driven by heat, water, and cooking time rather than the method itself. It often preserves vitamins better than boiling, ...

Pushing the boundaries of food development through science is at the core of Drexel University's innovative Master of Science in Culinary and Food Science. The program offers dynamic, ...