Every year brings a new wave of misinformation, and to cut through the noise, we consulted a food scientist and educator ...

This year, new research in food science and health uncovered surprising benefits in everyday ingredients — and took a hard ...

What we throw away as food waste may hold the key to healthier crops, stronger ecosystems, and new medical compounds.

Cacio e pepe pasta and boiled eggs were the subjects of meticulous studies aiming to help cooks achieve perfection, but the ...

Olive oil retains most of its nutrients when used at or below 375°F. Reserve high-quality, delicately flavored olive oils for raw applications like salad dressings. Use avocado, canola or grapeseed ...

TL;DR: Researchers have studied the science of cooking eggs to optimize both cooking time and nutritional value. Many chefs consider the cooking of an egg art as it can be pretty tricky to cook eggs ...

This versatile pan is our go-to. We reach for our cast-iron skillet on the daily, probably more often than most other tools in our kitchen. Whether we’re getting a golden brown sear on a piece of meat ...

Cooking is the application of heat to food. So, applying heat to cold leftovers will cook them further. One very important process in cooking is a chemical reaction known as the Maillard reaction, in ...

Well, yes, according to food scientist Natalie Alibrandi. Science can also hold the key to a perfect Christmas dinner. In other words: less passion, more precision. Here, Natalie, who is founder and ...

Joshua Silverstein is an award-winning actor, comic, writer, allergy-culture advocate and food lover. Silverstein’s creativity clearly lends itself well to the kitchen, especially since he needs to ...