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 ...

Food is something every single person on the planet deals with multiple times a day. We eat, we taste, we crave, we feel full ...

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 ...

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 ...

There is a moment in every cook's journey when the recipe stops making sense. The onions are already golden, but the timer ...

Pushing the boundaries of food development through science is at the core of Drexel University's innovative Master of Science in Culinary and Food Science. The program offers dynamic, ...

TO THE NAKED EYE, it’s a soup crock covered with a golden-brown cloak of puff pastry. To David Houggy, president of the Aspen Science Center, the flaky crust over each portion of saffron tomato bisque ...