Discover the science behind carryover cooking and learn how residual heat affects your favorite dishes. This video explores how shape, size, and cooking temperature influence heat transfer, internal ...

The Penn State Food Science Club promotes community within the university’s Department of Food Science while also providing networking and career opportunities to students. (Photo provided) This year ...

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 ...

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

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

This year, new research in food science and health uncovered surprising benefits in everyday ingredients — and took a hard look at processed foods and pesticides. From buzzy breakthroughs to big ...

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 ...

From freshly baked bread to a cup of coffee, food is a sensory experience that connects us all. When it comes to how our food is made, however, we rarely focus on the science that is used to create it ...