Add Yahoo as a preferred source to see more of our stories on Google. Davenport argues that cooking mostly with broth and water can slow the deleterious effects of ageing.Photograph: Ivan/Getty Images ...

There is a moment in every cook's journey when the recipe stops making sense. The onions are already golden, but the timer ...

American food feels engineered for craveability, convenience, and consistency. Here’s how science reshaped the modern plate.

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 ...

From Frank's RedHot to Hellmann's, AI already changed what we taste, but greater success in test kitchens will be harder for artificial intelligence to create.

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 ...

Books about food often feature pretty, mouthwatering pictures of delicious dishes, not diagrams of chemical structures. But Arielle Johnson’s Flavorama is less like a cookbook and more like an ...

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, ...