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, ...

ORLANDO SCIENCE CENTER, AND THIS MORNING WE ARE SEEING HOW ONE OF THE ANIMAL AMBASSADORS AT THE ORLANDO SCIENCE CENTER IS USING LITERATURE IN A DIFFERENT SORT OF WAY. MARQUISE MEDA INTRODUCES US TO ...

A new North Carolina study connected cooking with science, examining how fermented foods like kombucha and kimchi – which have had a huge surge in popularity in recent years – not only taste good but ...

For the Times food columnist J. Kenji López-Alt, the kitchen is also a lab, where an understanding of a few basics at the molecular level can make a difference in your next dish. By Katie Van Syckle ...

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 ...