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 ...

Regina Barber and Katia Riddle of NPR's Short Wave podcast talk about prehistoric cooking, earthquakes in the Pacific Northwest and how teens are sleeping less than before.

Pushing the boundaries of food development through science is at the core of Drexel University's innovative Master of Science in Culinary and Food Science. The program offers dynamic, ...

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 ...

From freshly baked bread to a cup of coffee, food is a sensory experience that connects us all. When it comes to how our food is made, however, we rarely focus on the science that is used to create it ...

Melinda Hill, a senior at the University of Delaware, grew up in a family of scientists. She was interested in science but also had a passion for cooking, and she didn’t want to give up either when ...

Leftovers can tell us a lot about how a species lived. In the case of Neanderthals, there are few archaeological traces of how they processed and ate small prey, like birds. This paucity of evidence ...