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 ...

STARKVILLE, Miss.—Two student teams from Mississippi State’s Department of Biochemistry, Nutrition and Health Promotion have advanced to the finals of the Research Chefs Association’s National ...

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, ...

Indian cooking blends tradition with technique, where methods like tempering, roasting, and slow cooking unlock deep flavors.

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 ...

Do you ever wonder about the science behind making that perfect holiday meal? A lot of factors determine if a turkey gets golden, mashed potatoes turn fluffy, or a pie gets that crisp crust. As the ...

Author and science journalist Deborah Blum describes how an Indiana chemist kicked off the first major food regulation in the U.S. It was common in the 1800s for people to consume milk containing ...

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 ...