Now the editors have compiled much of their knowledge into a book called “The Science of Good Cooking” (America’s Test Kitchen, $40). This 500-page volume has about 400 recipes that illustrate 50 ...

CHICAGO--(BUSINESS WIRE)--The Institute of Food Technologists (IFT), a nonprofit scientific organization committed to advancing the science of food and its application across the global food system, ...

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 ...

Introduction: The case for science inspired by the kitchen / César Vega, Job Ubbink, and Erik van der Linden -- The science of a grilled cheese sandwich / Jennifer Kimmel -- Sound appeal / Malcolm ...

Nathan Myhrvold, former Microsoft CTO; co-founder and CEO of Intellectual Ventures; and author of Modernist Cuisine: The Art and Science of Cooking Food & Drink Editor Tirion Boan If you value ...

Few food-world stars shine brighter than Alton Brown. He's been on our televisions for over 20 years in a variety of cooking and food-exploring shows, he's written several books, which we've ranked ...

The way we think about nutrition is undergoing a quiet but profound revolution. It’s no longer only about counting calories or following simplistic few dietary rules. Today, the conversation is far ...