Two student teams from Mississippi State’s Department of Biochemistry, Nutrition and Health Promotion have advanced to the ...

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, ...

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 ...

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 ...

A significant amount of the milk used in a popular cooking cheese can be substituted with plants, all while maintaining its taste and texture. Researchers have demonstrated this by creating a hybrid ...

From Our Place to Caraway, we tested 13 nonstick pans free of harmful Pfas chemicals. Here’s how well they stand up to high heat and everyday cooking The five best induction cookware sets Sign up for ...

Thermal processing transforms raw ingredients by modifying proteins and other components to create the textures and flavors that make cooked foods appealing and safe. However, these high-heat ...