Now the editors have compiled much of their knowledge into a book called “The Science of Good Cooking” (America’s Test Kitchen, $40). This 500-page volume has about 400 recipes that illustrate 50 ...

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 ...

Two student teams from Mississippi State’s Department of Biochemistry, Nutrition and Health Promotion have advanced to the ...

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 ...

There is something quietly powerful happening in the world's best kitchens that no recipe book can fully explain. A great ...

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, ...

TL;DR: Researchers have studied the science of cooking eggs to optimize both cooking time and nutritional value. Many chefs consider the cooking of an egg art as it can be pretty tricky to cook eggs ...

TO THE NAKED EYE, it’s a soup crock covered with a golden-brown cloak of puff pastry. To David Houggy, president of the Aspen Science Center, the flaky crust over each portion of saffron tomato bisque ...

Deciding what to eat, where to get it, and how those choices align with health goals or cultural habits are ordinary parts of daily life. But when thoughts about food become constant, intrusive, or ...

Chef and molecular gastronomist Wylie Dufresne of wd~50 uses science to create innovative dishes. He's experimented with hydrocolloid gums--specifically xanthan gum, which resulted in the creation of ...