Food science isn’t just for the lab. It’s something we experience every day. The Maillard reaction, simply put, is when food ...

Discover what the science really says about microwaves, nutrient loss, and why this everyday cooking method may be better for ...

Add Yahoo as a preferred source to see more of our stories on Google. Food and science have been friendly bedfellows for decades. After all, bartenders are keen to study the art of mixology before ...

Do you follow certain "rules" when cooking? Are they really true? We've gathered up some common misconceptions. See how many ...

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 ...

Do you ever wonder about the science behind making that perfect holiday meal? A lot of factors determine if a turkey gets golden, mashed potatoes turn fluffy, or a pie gets that crisp crust. As the ...

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 ...

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, ...