The classic blanching advice actually bundles together two separate rules: that vegetables need to be cooked in a huge pot of ...

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

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

If you've always wanted to take a course at Harvard or with America's most talented chefs, but you didn't have the money, discipline or grades,... It's one part Food Network, one part Mr. Science, two ...

Micorwaves have been a kitchen staple since the late 1960s, but are they safe for our food? Get the Popular Science daily newsletter💡 Breakthroughs, discoveries ...

New Delhi: Sheelu Singh’s life revolved around just one dream growing up, to get into medical school. But when the entrance test results didn’t go her way, a disappointed Singh stepped into a ...

Introduction: The case for science inspired by the kitchen / César Vega, Job Ubbink, and Erik van der Linden -- The science of a grilled cheese sandwich / Jennifer Kimmel -- Sound appeal / Malcolm ...

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

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 ...

The internet is filled with advice for the latest hacks to make your cooking routine easier, but do these really work? These ...