How simple hot oil transforms everyday foods into sinful delights!
It's peak artichoke season from March to May, so don't let this intimidating vegetable scare you away!
These slow motion graphics are amazing.
On the evening of April 8, 1999, a long line of Town Cars and taxis pulled up to the Minneapolis headquarters of Pillsbury and discharged 11 men who c...
I'd been wanting to make homemade yogurt for years. After much trial and error, I finally figured it out and found the perfect recipe for me: a small batch of unsweetened yogurt.
Michael Pollan, esteemed writer and noble defender of the dinner table, has been a leading crusader for real food. He is undeniably right, but we should be wary of demonizing all science surrounding nutrition in the publics' eye.
European scientists say they have found further evidence that how you serve food and drink matters hugely in the perception of taste.Researchers at th...
For something to spoil there has to be something to spoil it. Honey is almost unique among organic compounds in that it constitutes a "perfect storm" of attributes against spoilage.
Remember when the co-founders of Twitter and their Obvious Corporation made us all do a double-take by investing in a fake meat company? The company, ...
By: Jennifer Welsh, LiveScience Staff Writer Published: 05/30/2012 01:07 PM EDT on LiveScience For years scientists have slaved away, trying t...
Does an ice-cold drink actually taste better than the same beverage at room temperature? Depends on what its taste is: a new study finds that the int...
Nearly every child has bitten into a crabapple (left) at some point and spit it back out--yuck! But a new study in PLoS Genetics shows that modern s...
Many farmers and agricultural professionals are miffed that the days of "it's-none-of-your-business" farming are over. Once upon a time, consumers cared only about the price and wholesomeness of food and didn't worry about -- or videotape -- its origins and "disassembly."
Iconic scientific institutions can no longer perform the fundamental research that fuels our knowledge based industries and economy. We are losing the science race, particularly the race in gastronomic science. But with your help, we can win the race.
Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting up the stage for science-based cooking.
By Tan Ee Lyn HONG KONG (Reuters) - Scientists in Australia have crossed a popular, commercial variety of wheat with an ancient species...
"Can't we just get rid of wine lists? Do we really have to be reminded every time we go out to a nice restaurant that we have no idea what we are doin...
No matter how you slice it, any such rule is baloney, or a red herring, or any other food metaphor you like, because the length of time your food rests on the floor has nothing to do with how contaminated it gets.
Would you eat a hamburger grown in a petri dish? How would you feel if your breakfast sausage came from the lab? Well, scientists are getting close to making this a reality.
Yes, your coffee is stale, but how did it get that way? Are you really deep in a food coma, or does the mere thought of food-induced fatigue bring on the yawns?
Yet another major long-term study, this one published in the New England Journal of Medicine, has conclusively demonstrated the link between weight ga...
There's no getting around it: obesity in the United States has steadily been increasing over the past twenty years. And it's a problem that seems to b...
When it comes to performing on the day of the big game there are many things that factor into the equation. Training, a good night's sleep, timing, th...
DESCENDING this week on the culinary scene like a meteor, "Modernist Cuisine: The Art and Science of Cooking" is the self-published six-volume masterw...
So we should all look on with both interest, and caution, as Nestle, and other food industry giants, explore ways to help us fill up on fewer calories.
