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

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

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 ...

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 ...

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 ...

Three Harvard University professors bring their popular class to print in this astute exploration of how and why food recipes do what they do. While the authors note this is “ultimately not a cookbook ...

Our task was simple enough: Find the most frugal way to cook pasta, and explain the science behind it. But there was the Nobel laureate’s plan to consider, as well as the opinions of Michelin-starred ...

Leftovers can tell us a lot about how a species lived. In the case of Neanderthals, there are few archaeological traces of how they processed and ate small prey, like birds. This paucity of evidence ...