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 ...

Do you follow certain "rules" when cooking? Are they really true? We've gathered up some common misconceptions. See how many ...

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 ...

Discover the science behind carryover cooking and learn how residual heat affects your favorite dishes. This video explores how shape, size, and cooking temperature influence heat transfer, internal ...

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 ...

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