Food and Cooking Science
Latest about Food and Cooking Science
![The researchers used small pieces of dough to test the rise with and without yeast.](https://cdn.mos.cms.futurecdn.net/itmojZMzmxs69a4uGMHLq8-320-80.jpg)
Scientists make yeast-free pizza dough that rises like the real thing
By Nicoletta Lanese published
Their goal was to make tasty dough without a chemical agent.
![Man takes burnt turkey from the oven.](https://cdn.mos.cms.futurecdn.net/bAXMKuQ5FxT64mpCVCvL3M-320-80.jpg)
7 Tips for a Safe (and Non-Explosive) Turkey Day
By Stephanie Pappas published
Have a fun Thanksgiving free of exploding turkeys or Salmonella.
![Apples](https://cdn.mos.cms.futurecdn.net/2ogKT6pUFWDAKiTu7quhJT-320-80.jpg)
All About Apples: Health Benefits, Nutrition Facts and History
By Tim Sharp published
An apple a day may really keep the doctor away, as these fruits are low in calories and high in fiber, have only a trace of sodium and no fat.
![Woman brushing teeth](https://cdn.mos.cms.futurecdn.net/ntHijEJzuQzNYUfUJxveDD-320-80.jpg)
Why Does OJ Taste Bad After You Brush Your Teeth?
By Aylin Woodward published
There's nothing like a fresh, tangy glass of orange juice to go with your morning oatmeal. But if you've just brushed your teeth, you may find that the beverage tastes … less than delicious.
![couple, disagreement](https://cdn.mos.cms.futurecdn.net/eWZBEHzXATCukcuyECngnN-320-80.jpg)
New American Divide: Organic Food and GMOs Spur Disagreement
By Sara G. Miller published
![french fries](https://cdn.mos.cms.futurecdn.net/rK4D7Hj7cU6Enia6aEXfNj-320-80.jpg)
Why do french fries taste so bad when they're cold?
By Sara G. Miller published
Grainy, flavorless, rigid, yet soggy — is there anything worse than an old, cold french fry?
![Glenlivet 162 whiskey dried](https://cdn.mos.cms.futurecdn.net/KuPT8drDZyFSHE6cVBt6gn-320-80.jpg)
Why Dried Whiskey Under Microscope Looks Like Art
By Jennifer Viegas published
Dried whiskey looks like fine art when magnified thanks to its chemical composition and a cool aspect of fluid dynamics known as the Marangoni Effect.
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