The difference between the shiny and dull sides of standard aluminum foil is purely aesthetic and results from the ...

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, ...

Books about food often feature pretty, mouthwatering pictures of delicious dishes, not diagrams of chemical structures. But Arielle Johnson’s Flavorama is less like a cookbook and more like an ...

Amy Rowat is Professor of Integrative Biology and Physiology at the UCLA where she teaches the popular Science and Cooking class. The course began at Harvard in 2010, and Rowat brought both the course ...

The Science Behind the Slow Magic Recent research reveals something fascinating: slow cooking can reduce harmful compounds ...

Synthetic food dyes — and their links to neurobehavioral issues in children — are having a moment. Last month, California governor Gavin Newsom signed the California School Food Safety Act into law, ...

Methods involving excess oil and charring are best avoided, while steaming, stir-frying, baking, roasting, and pressure cooking offer the healthiest balance ...

A food safety expert has shared some simple rules to follow when storing leftovers in the fridge, as one mistake people make ...