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 ...

Explore the fascinating world of kitchen science as we dive into the relationship between smell and flavor. This video breaks ...

Discover the science behind carryover cooking and learn how residual heat affects your favorite dishes. This video explores ...

Jack Bishop. Credit: America’s Test Kitchen, Daniel J. van Ackere What’s the secret to making a fluffy omelet or the perfect pie dough? In this interview from 2012, Jack Bishop, now senior content ...

Tucked away on the kitchen countertop sits a bubbling, living goop in a jar. Each day, a mixture of flour and water feeds the beige concoction, commencing a ritualistic dance that summons wild yeast ...

If you've always wanted to take a course at Harvard or with America's most talented chefs, but you didn't have the money, discipline or grades,... It's one part Food Network, one part Mr. Science, two ...

When egg prices are hard-boiling your temper, it’s important to make sure that each egg you make is the best it can possibly be. But when your egg white is cooked, your egg yolk is often still a runny ...

Texas A&M students take food science from lab to label, creating market-ready sauces in a hands-on pilot plant.