Cooking has long been recognized as a universal language of love, transcending cultural boundaries and creating bonds that withstand the test of time. Beyond the allure of decadent dishes and ...

Every food has a pH: a measure of its acidity or alkalinity on a scale from zero (very acidic) to 14 (very alkaline). Shifting that balance by raising or lowering the pH can change the way ingredients ...

The latest session of Denia, Ciutat del Pensament placed gastronomy under the scientific spotlight, exploring the close ...

(The Conversation) – The mere thought of barbecue’s smoky scents and intoxicating flavors is enough to get most mouths watering. Summer is here, and that means it is barbecue season for many people in ...

A culinary instructor explains why certain foods flop when cooked in nonstick pans, while others can ruin the cookware itself.

Augustana College chemistry students Lauren Mentado of Moline, left, and Hannah Barney of Bettendorf squeeze the extra water out of a ball of cottage cheese that they made from skim milk and vinegar.

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. (The Conversation) – The mere thought of ...