Latest about Food and Cooking Science
Open Wide: 3D-Printed Foods Made to Eat: Photos
Impressive edibles that emerged from 3-D printers.
How Science Can Help You Cook a Better Thanksgiving Feast
Preparing a Thanksgiving feast can seem like a daunting task, but understanding a bit about the science behind the cooking may cut down some of the stress in the kitchen this holiday season.
Calories Count Only When Accurately Counted
Two studies suggest that calorie counts may be misleading.
The Hard-Boiled Truth About Cooking the Perfect Egg
A food scientist and chef explains the science of cooking the perfect egg.
Science You Can Eat: 10 Things You Didn't Know About Food
A new museum exhibition takes the lid off food, revealing many strange and surprising facts.
The Real Reason Wine Goes with Cheese Revealed
Scientists have discovered why the world's most famous food pairings, from wine and cheese to meat sandwiches and a pickle, combine an astringent food with a fatty food.
How Sour Tastes Sweet: Science of 'Flavor-Tripping' Fruit Revealed
Biting into a lemon has never tasted as sweet as when you first nosh on the bland-tasting "miracle fruit," which turns sour into sweet.
Grill Science: How to Make This July 4th The Tastiest Ever
Scientific tips (and a recipe) for a great Independence Day.
