Want to see more? Subscribe! MinuteFood serves up the science of what we cook, eat, and drink - all with the goal of ...

Explore the fascinating world of kitchen science as we dive into the relationship between smell and flavor. This video breaks ...

STARKVILLE, Miss.—Two student teams from Mississippi State’s Department of Biochemistry, Nutrition and Health Promotion have advanced to the finals of the Research Chefs Association’s National ...

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 ...

Each generation has their own cooking quirks, and boomers were taught that the more cooked the food was, the better. Here's ...

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 ...

TO THE NAKED EYE, it’s a soup crock covered with a golden-brown cloak of puff pastry. To David Houggy, president of the Aspen Science Center, the flaky crust over each portion of saffron tomato bisque ...

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 ...