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

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 ...

Cacio e pepe pasta and boiled eggs were the subjects of meticulous studies aiming to help cooks achieve perfection, but the ...

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A significant amount of the milk used in a popular cooking cheese can be substituted with plants, all while maintaining its taste and texture. Researchers have demonstrated this by creating a hybrid ...

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 ...

Food and science have been friendly bedfellows for decades. After all, bartenders are keen to study the art of mixology before they serve their first customer. New technology has completely ...

Award-winning Boston chef Douglass Williams explores solutions to more sustainable food systems, from plant-based meats to shipping container farms, then cooks with them in "Tomorrow's Menu." The ...

Is 100°C enough to kill the H5N1 bird flu virus? A science-backed kitchen guide on safe cooking temperatures, poultry safety, ...

Anyone who cooks regularly knows the frustration. You start preparing dinner, chop your onions and throw them into the pan, only to watch them sit there stubbornly, releasing water and refusing to ...