For most cooks, food is a question of how. How many teaspoons? How many pounds? How many degrees? For geeks, food is fundamentally a question of why. Instead of “How do I brine a turkey?” it’s “Why ...

With Thanksgiving around the corner, and it being known as the holiday that involves the most cooking…we thought it would be the perfect time to explore the fascinating world of chemistry, cooking and ...

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

To steak lovers, few names evoke as much intrigue and bewilderment as Delmonico and Ribeye. These are not mere chunks of ...

Question: When making mayonnaise from scratch, after adding oil, egg and lemon juice to a bowl, what's the best way to mix it -- with a whisk or a fork?Answer: Two whisks, bien sûr. The wire loops of ...

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, ...

Food and science have been friendly bedfellows for decades. After all, bartenders are keen to study the art of mixology before they serve their first customer. New technology has completely ...

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 ...

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 ...

This includes the Taste of Science stage where attendees can enjoy an array of ingredient samples, interactive demos, and product tastings; the Solutions Showcase stage where presenters dive into the ...