In this interview, Asynt talks to Leicester University's Josh Smalley about his Science Kitchen and his efforts to introduce chemistry to his students via baking. Asynt, a global provider of ...

Take four brilliant physicists who specialize in fluid mechanics and put them in the kitchen. Give them pots, pans, basic foodstuffs, and a bottle of champagne. Add a COVID-19 pandemic, a pinch of ...

In this image taken on Friday, Sept. 14, 2012, Chef Francisco Migoya, left, demonstrates how to make strawberry sorbet by applying liquid nitrogen to a puree mixture at the Culinary Institute of ...

How an accidental seaweed cooking tip went from the kitchen to the laboratory…and then everywhere. Whoever said baking is a science definitely knew what they were talking about. In this episode of ...

Add Yahoo as a preferred source to see more of our stories on Google. I’ve always been fascinated by the intersection of science and gastronomy. Most people think of cooking as an art, but at the ...

Luckily, it's an easy thing to clean. Stacey Leasca is an award-winning journalist with nearly two decades of newsroom experience. She is also the co-founder of Be a Travel Writer, an online course ...

HYDE PARK, N.Y. – The basics of a culinary education are getting a little less basic at the Culinary Institute of America. Recognizing that for the chefs of tomorrow well-honed knife skills and a ...