Two student teams from Mississippi State’s Department of Biochemistry, Nutrition and Health Promotion have advanced to the ...

Now the editors have compiled much of their knowledge into a book called “The Science of Good Cooking” (America’s Test Kitchen, $40). This 500-page volume has about 400 recipes that illustrate 50 ...

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 ...

Former First Lady Michelle Obama’s “Let’s Move!” and the current administration’s newly released “Dietary Guidelines for Americans, 2025–2030” both claim to be about public health. But they come from ...

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, ...

Te Kunenga ki Pūrehuroa Massey University is proud to recognise two outstanding women in food science and product development through the Massey University Woman in Food Science and Technology Award.

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 ...

Deciding what to eat, where to get it, and how those choices align with health goals or cultural habits are ordinary parts of daily life. But when thoughts about food become constant, intrusive, or ...

Chef and molecular gastronomist Wylie Dufresne of wd~50 uses science to create innovative dishes. He's experimented with hydrocolloid gums--specifically xanthan gum, which resulted in the creation of ...