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, ...

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 ...

Want to make a lost feast with other SciFri Book Clubbers, celebrating some of the flavors featured in this season’s pick? We’ve teamed up with The League of Kitchens, a culinary dream-team of women ...

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 ...

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 ...

Pop. . . Pop. . . Pop-Pop-Poppity-Pop-Pop! Whether it’s on the stovetop, in the microwave oven or next to a campfire, the sound of popcorn popping is probably enough to make your mouth water. But have ...