Food is something every single person on the planet deals with multiple times a day. We eat, we taste, we crave, we feel full ...

Melinda Hill, a senior at the University of Delaware, grew up in a family of scientists. She was interested in science but also had a passion for cooking, and she didn’t want to give up either when ...

A new guide from NUS shows how food companies and researchers can move AI from black-box models to reliable tools for ...

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, ...

Building on the Science Desk segments of John "Doc" Willoughby, today's ATK hosts reflect on how their focus on cooking science, and on the science of food, shape how recipes are developed in the test ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Alton Brown with a brown jacket, glasses, and black button-up - Paras Griffin/Getty Images "I think it's because I'm not a ...

A significant amount of the milk used in a popular cooking cheese can be substituted with plants, all while maintaining its taste and texture. Researchers have demonstrated this by creating a hybrid ...

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 ...

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, ...