Deciding what to eat, where to get it, and how those choices align with health goals or cultural habits are ordinary parts of daily life. But when thoughts about food become constant, intrusive, or ...

Emory biology teacher Jennifer Kovacs wanted to give her beginning students more than just a taste of plant physiology. So she created a Top Chef-style cooking competition. Teams of students had to ...

What happens when a science class is disguised as a cooking class? At South Fayette High School, it means 45 students quickly ...

CHICAGO--(BUSINESS WIRE)--The Institute of Food Technologists (IFT), a nonprofit scientific association committed to advancing the science of food and its application across the global food system, ...

We may receive a commission on purchases made from links. Potatoes can be a wonderful, hearty accompaniment to many dishes, but only if cooked properly. Gluey potatoes are a less-then-delicious ...

The marriage of food science and the culinary arts is a growing trend, according to Hensel. Bridging the gap between these two worlds is one of the reasons the Food Technology senior digital editor ...

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 ...

As a high school senior looking at colleges, Anne Connelly knew she wanted to go into a food-related career, but she wasn’t sure in what capacity. Then she came across the University of Delaware’s ...

Chef and molecular gastronomist Wylie Dufresne of wd~50 uses science to create innovative dishes. He's experimented with hydrocolloid gums--specifically xanthan gum, which resulted in the creation of ...