Food and science have been friendly bedfellows for decades. After all, bartenders are keen to study the art of mixology before they serve their first customer. New technology has completely ...

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 ...

Every Wednesday, 14 first-years head to a kitchen to conduct “edible experiments” that help them see how chemistry applies to cooking. The lab is part of a new first-year seminar, CHEM 0080F: “Kitchen ...

Well, yes, according to food scientist Natalie Alibrandi. Science can also hold the key to a perfect Christmas dinner. In other words: less passion, more precision. Here, Natalie, who is founder and ...

If you've always wanted to take a course at Harvard or with America's most talented chefs, but you didn't have the money, discipline or grades,... It's one part Food Network, one part Mr. Science, two ...

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 ...

Do you ever wonder about the science behind making that perfect holiday meal? A lot of factors determine if a turkey gets golden, mashed potatoes turn fluffy, or a pie gets that crisp crust. As the ...

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 ...

Editor's note: The Gastronomer is a new monthly column about the science of everyday cooking. Far too often, one man's recipe is another man's disaster. We all find it difficult to translate ...