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

The Science of Good Cooking by Cook's Illustrated is built upon an interesting premise: The key to cooking is understanding some basic concepts – fifty of them, according to the experts at America's ...

University staff roped off sections of the Science Center yesterday to limit student crowds for the second lecture of Science of the Physical Universe 27, “Science and Cooking: From Haute Cuisine to ...

Students lined the stairs and poured out of the double doors of Science Center Hall C yesterday afternoon, as Applied Mathematics and Applied Physics Professor Michael P. Brenner debuted the new ...

I've talked recently about my favorite science podcasts. I listen to them frequently for, amongst other things, the witty banter and the interesting interviews. Such an interview was on Lab Out Loud ...

Cooking is chemistry, and every time you set foot in your kitchen, you walk into a laboratory, packed with high-tech gear and stocked with supplies, made just for you. People say cooking is an art, ...

The food experimenters who publish Cook's Illustrated have put together a cookbook featuring 50 kitchen science lessons every home cook should know. We put some to the test. By Rebecca Boyle Published ...

When a group of women in Lisbon, Portugal, entered a cooking contest in 2006, they decided to put their own spin on a Portuguese fish soup. The team created green fettuccine from gelatin flavored with ...

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

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 ...