Add Yahoo as a preferred source to see more of our stories on Google. Food and science have been friendly bedfellows for decades. After all, bartenders are keen to study the art of mixology before ...

Add Yahoo as a preferred source to see more of our stories on Google. Davenport argues that cooking mostly with broth and water can slow the deleterious effects of ageing.Photograph: Ivan/Getty Images ...

Emerging food trends in 2026 are blending precision nutrition, microbiome science, and heritage cuisines with a stronger emphasis on measurable sustainability. Consumers are moving away from ...

Washing rice, a common practice for cleanliness and texture, may not significantly alter its final consistency, according to ...

Hard-boiling, soft-boiling or a trendy sous vide—no matter the approach, cooking a whole egg attains ideal texture for either the yolk or the white but rarely both. Now, however, scientists think they ...

Books about food often feature pretty, mouthwatering pictures of delicious dishes, not diagrams of chemical structures. But Arielle Johnson’s Flavorama is less like a cookbook and more like an ...

Quick-serve menus may start taking cues from the science lab as operators increasingly experiment with high-tech cooking methods like molecular gastronomy. Molecular gastronomy, which blends technical ...

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STARKVILLE, Miss.—Two student teams from Mississippi State’s Department of Biochemistry, Nutrition and Health Promotion have advanced to the finals of the Research Chefs Association’s National ...

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 ...