Cooking for Geeks is a fun and illuminating read, though, and a great introduction to food science. The writing is smart, the expert interviews add more dimension to the book, and you’ll likely ...

For the Times food columnist J. Kenji López-Alt, the kitchen is also a lab, where an understanding of a few basics at the molecular level can make a difference in your next dish.

Once you realize that cooking is a science, you realize that it's the only science in which innovation is frowned upon — where there are powerful efforts to stifle and stall innovation. It doesn ...

Sous vide cooking is a great example of Appliance Science, of how a technique enabled by science and designed for commercial use made its way into the home.

That same summer, Ira spoke to Jeff Potter, author of Cooking for Geeks, and Brian Smith, founder of Ample Hills Creamery, who give us science-backed tips for making smooth, velvety ice cream at home.

It's one part Food Network, one part Mr. Science, two big handfuls of DIY, and probably going to be a whole lot of fun. Science and Cooking: From Haute Cuisine to Soft Matter Science is a free ...

Aspen Science Center and Cooking School of Aspen recently held a three-course Science of Cooking meal for a group of hungry and curious diners. The next session is set Aug. 15.

Cooking is Science, So Study Hard There are some simple scientific principles you can take with you to the kitchen to improve your food and have a little more fun.

Thomas Michaels, ETH Zurich Professor of Soft and Living Matter Physics, launches the ETH show series "Cook the Science". Together with well-known chefs and food producers, he will present the ...

CSUN’s food science program is not all about eating food, there is a lot of experimenting, cooking and testing that comes along with the major. Claudia Fajardo-Lira, who teaches food science, ...

“Research has shown you cannot tell whether a food is thoroughly cooked by just looking at its color or texture,” Dr. Robert Gravani noted.