STARKVILLE, Miss.—Two student teams from Mississippi State’s Department of Biochemistry, Nutrition and Health Promotion have advanced to the finals of the Research Chefs Association’s National ...

A new North Carolina study connected cooking with science, examining how fermented foods like kombucha and kimchi – which have had a huge surge in popularity in recent years – not only taste good but ...

Learn the science behind perfect food balance. Discover how salt, acid, fat, umami, and texture create truly flawless dishes.

Add Yahoo as a preferred source to see more of our stories on Google. Davenport argues that cooking mostly with broth and water can slow the deleterious effects of ageing.Photograph: Ivan/Getty Images ...

The videos, part of a USDA-ARS segment called “Cooking with Science: Buckwheat and Beans," feature information about dry beans’ nutritional benefits and their wide variety of taste. From left, Jessica ...

There's little that compares to the texture of a perfectly cooked potato, and it's no surprise to learn that there's a bit of ...

Microwave cooking does not uniquely destroy nutrients; most nutrient loss is driven by heat, water, and cooking time rather than the method itself. It often preserves vitamins better than boiling, ...

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 ...