Discover the science behind carryover cooking and learn how residual heat affects your favorite dishes. This video explores ...

Okra is one of those vegetables with a polarizing reputation. Whether you call it slimy, gooey, sticky, or slippery, if ...

Cooking pasta seems simple, but food experts say you’ve probably been doing it wrong. The secret? It’s all in the salt, the ...

Amy Rowat is Professor of Integrative Biology and Physiology at the UCLA where she teaches the popular Science and Cooking class. The course began at Harvard in 2010, and Rowat brought both the course ...

A significant amount of the milk used in a popular cooking cheese can be substituted with plants, all while maintaining its taste and texture. Researchers have demonstrated this by creating a hybrid ...

It’s hard to stop after eating a single potato chip —and that’s kind of their whole problem. The deep-fried, popular salty ...

At first glance, physics and food science appear to belong to different worlds. Physics is often seen as abstract, mathematical and distant from daily life, while food science feels immediate, ...

Is 100°C enough to kill the H5N1 bird flu virus? A science-backed kitchen guide on safe cooking temperatures, poultry safety, ...

Texas A&M students take food science from lab to label, creating market-ready sauces in a hands-on pilot plant.