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

Discover the fascinating science behind sous vide cooking in this deep dive into the technique often seen as both innovative ...

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 ...

Three Harvard University professors bring their popular class to print in this astute exploration of how and why food recipes do what they do. While the authors note this is “ultimately not a cookbook ...

With so many major food companies headquartered in Minnesota, it’s no surprise the state has three times the concentration of food scientists and technologists as the national average. That must make ...

Okra is one of those vegetables with a polarizing reputation. Whether you call it slimy, gooey, sticky, or slippery, if you’ve eaten okra, you probably have an opinion about its unique texture, which ...

The difference between the shiny and dull sides of standard aluminum foil is purely aesthetic and results from the ...

Even in a world obsessed with fast food and hurried meals, the benefits of the traditional Bangladeshi way of cooking are ...