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

The Science and Policy Initiatives (SPI) team at the Institute of Food Technologists (IFT), a nonprofit scientific ...

Question: When making mayonnaise from scratch, after adding oil, egg and lemon juice to a bowl, what's the best way to mix it -- with a whisk or a fork?Answer: Two whisks, bien sûr. The wire loops of ...

As a high school senior looking at colleges, Anne Connelly knew she wanted to go into a food-related career, but she wasn’t sure in what capacity. Then she came across the University of Delaware’s ...

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, ...

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 ...

The multiscale structure evolution of food during processing is a multifaceted phenomenon with implications ranging from product functionality and sensory attributes to nutritional outcomes and health ...

Tucked away on the kitchen countertop sits a bubbling, living goop in a jar. Each day, a mixture of flour and water feeds the beige concoction, commencing a ritualistic dance that summons wild yeast ...

Love them or hate them, leftovers are a near-inevitability of the holiday season. That’s especially true if you’re gathering with a lot of loved ones who are all bringing their own dishes to the table ...