Discover the science behind carryover cooking and learn how residual heat affects your favorite dishes. This video explores ...

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 ...

Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to ...

Texas A&M students take food science from lab to label, creating market-ready sauces in a hands-on pilot plant.

Explore the fascinating world of kitchen science as we dive into the relationship between smell and flavor. This video breaks down the saying "smell is lost flavor" by revealing the roles of aroma, ...

Okra is one of those vegetables with a polarizing reputation. Whether you call it slimy, gooey, sticky, or slippery, if ...