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

Add Yahoo as a preferred source to see more of our stories on Google. Davenport argues that cooking mostly with broth and water can slow the deleterious effects of ageing.Photograph: Ivan/Getty Images ...

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 ...

Okra is one of those vegetables with a polarizing reputation. Whether you call it slimy, gooey, sticky, or slippery, if ...

Melinda Hill, a senior at the University of Delaware, grew up in a family of scientists. She was interested in science but also had a passion for cooking, and she didn’t want to give up either when ...

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 ...

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

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 ...