The hilarious and food-loving Raphael Gomes continues his science-meets-kitchen journey with part two of food-based ...

Wisconsinites tend to take pride in being the dairy state, encouraging the love of everything from cheese curds to custard to ...

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 ...

When you're cooking or cleaning inside your home, what chemicals are you breathing, and are they potentially harmful? Chemists have given us a solid start on the answer. A large, collaborative ...

Pop. . . Pop. . . Pop-Pop-Poppity-Pop-Pop! Whether it’s on the stovetop, in the microwave oven or next to a campfire, the sound of popcorn popping is probably enough to make your mouth water. But have ...

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, ...

These simple, DIY science experiments for kids will help combat "summer slide" — and your kids will be having so much fun, they won't even notice that their brains are getting a workout. The best part ...

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 ...

The hilarious and food-loving Raphael Gomes kicks off his science series by testing strange experiments using everyday food ...