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 ...

Cooking pasta seems simple, but food experts say you’ve probably been doing it wrong. The secret? It’s all in the salt, the ...

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

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 ...

Texas A&M students take food science from lab to label, creating market-ready sauces in a hands-on pilot plant.

Even in a world obsessed with fast food and hurried meals, the benefits of the traditional Bangladeshi way of cooking are ...

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