Discover the science behind carryover cooking and learn how residual heat affects your favorite dishes. This video explores ...

Okra is one of those vegetables with a polarizing reputation. Whether you call it slimy, gooey, sticky, or slippery, if ...

Cooking pasta seems simple, but food experts say you’ve probably been doing it wrong. The secret? It’s all in the salt, the ...

Amy Rowat is Professor of Integrative Biology and Physiology at the UCLA where she teaches the popular Science and Cooking class. The course began at Harvard in 2010, and Rowat brought both the course ...

Texas A&M students take food science from lab to label, creating market-ready sauces in a hands-on pilot plant.

Is 100°C enough to kill the H5N1 bird flu virus? A science-backed kitchen guide on safe cooking temperatures, poultry safety, ...