There’s something underrated about a home-cooked meal – and it’s not just the taste. Cooking at home gives you more control ...

Emtesha Newble, owner and chef of Baked Chemistry Vegan Cafe, is offering meals to those impacted by the loss of SNAP ...

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

At the University of British Columbia (UBC) in Vancouver, Canada, the CGSS runs a charity bake sale three times a year. For ...

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.

A viral coffee trend is gaining steam, and it could make your morning brew smoother without sugar or cream. The internet's latest coffee craze doesn't involve fancy syrups or expensive beans. It just ...

In the 1950s, Elizabeth Zott's dream of being a scientist is challenged by a society that says women belong in the domestic sphere. She accepts a job on a TV cooking show and sets out to teach a ...

Every October, as the air cools and lamps begin to line the balconies of homes from Delhi to Dubai, Toronto to Tokyo, one fragrance travels further than most, the unmistakable warmth of ghee hitting ...

A pair of diamonds that formed hundreds of kilometers deep in Earth's malleable mantle both contain specks of materials that form in completely opposing chemical environments — a combination so ...

ABSTRACT: This study evaluated the effects of blanching, glucose concentration, and fermentation duration on the nutritional composition and sensory attributes of black nightshade and spider plant ...

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 ...