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 ...

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

When it comes to boiling eggs, home cooks often return to familiar rituals: start with cold water, time the boil, cool the ...

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 ...

A panel of food safety professionals has discussed how best to use findings from research to improve food safety. Speaking during a webinar highlighting the role of scientific advice in protecting ...

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 ...

A significant amount of the milk used in a popular cooking cheese can be substituted with plants, all while maintaining its taste and texture. Researchers have demonstrated this by creating a hybrid ...

Fifth-grade students at Southern Local Elementary School are learning how science is involved in everyday foods by using an induction oven for cooking up experiments. Their first attempt was making ...

Researchers in Oregon have developed a way to slow down cancer by remotely cooking tumors. Researchers in Oregon are developing a new way to tackle difficult-to-treat conditions like ovarian cancers ...