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We partnered with Harvard’s Science of Cooking program to test common ways to reduce bean-related gas—and find out which ...

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

Fifth-grade students at Southern Local Elementary School are learning how science is involved in everyday foods by using an induction oven for cooking up experiments. Their first attempt was making ...

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

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 ...

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 ...

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 ...

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

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 ...

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 ...