For the Times food columnist J. Kenji López-Alt, the kitchen is also a lab, where an understanding of a few basics at the molecular level can make a difference in your next dish. By Katie Van Syckle ...

Discover the fascinating science behind garlic's unique flavors in this Minute Food episode! Learn how breaking down garlic's ...

My mother loves butter. It is the primary fat I ate growing up. She smeared it on any kind of bread, potatoes, nut rolls or ...

Discover the fascinating science behind sous vide cooking in this deep dive into the technique often seen as both innovative ...

NEW YORK — If you’re cooking a meal for Thanksgiving or just showing up to feast, you’re part of a long human history — one that’s older than our own species. Some scientists estimate our early human ...

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 ...

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 ...

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, ...

Getting your Trinity Audio player ready... The numbers are impressive. Somewhere near 8,000 varieties of apples now grow all over the globe. Apples grew wild as long back as the genus Homo did, ...