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

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 ...

Across the food industry, innovation cycles are accelerating while complexity continues to grow. New ingredients, emerging technologies, evolving regulations, sustainability pressures and consumer ...

Few food-world stars shine brighter than Alton Brown. He's been on our televisions for over 20 years in a variety of cooking and food-exploring shows, he's written several books, which we've ranked ...

Books about food often feature pretty, mouthwatering pictures of delicious dishes, not diagrams of chemical structures. But Arielle Johnson’s Flavorama is less like a cookbook and more like an ...

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 ...

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 ...

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 ...

Hard-boiling, soft-boiling or a trendy sous vide—no matter the approach, cooking a whole egg attains ideal texture for either the yolk or the white but rarely both. Now, however, scientists think they ...