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

Is cooking a science? For years, many home cooks—myself included—would have said no. A kitchen is a place we go in search of warmth and coziness. I used to find the idea of treating this homely space ...

A common belief is that spicy food damages the stomach or causes ulcers. In reality, ulcers are typically caused by bacterial ...

It’s almost the beginning of the academic year, which means that Harvard University will soon begin streaming its coolest annual class, the Science & Cooking Lecture Series, where they bring in crazy ...

For the Times food columnist J. Kenji López-Alt, the kitchen is also a lab, where an understanding of a few basics at the molecular level can make a difference in your next dish. By Katie Van Syckle ...

Love them or hate them, leftovers are a near-inevitability of the holiday season. That’s especially true if you’re gathering with a lot of loved ones who are all bringing their own dishes to the table ...

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, ...

It wasn’t that Lucas Buccafusca didn’t know what good food was. It was making it that was the hard part. Buccafusca, graduate student in Engineering, rarely hesitates to sample different things. He ...

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

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