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 ...

This e-course aims to deepen key learnings from the introductory course and to highlight Behavior Science, a core and innovative aspect of the clean cooking sector, in a more focused way. It aims to ...

Three Harvard University professors bring their popular class to print in this astute exploration of how and why food recipes do what they do. While the authors note this is “ultimately not a cookbook ...

A significant amount of the milk used in a popular cooking cheese can be substituted with plants, all while maintaining its taste and texture. Researchers have demonstrated this by creating a hybrid ...

Adjust the colors to reduce glare and give your eyes a break. Use one of the services below to sign in to PBS: You've just tried to add this video to My List. But first, we need you to sign in to PBS ...

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Anyone who cooks regularly knows the frustration. You start preparing dinner, chop your onions and throw them into the pan, only to watch them sit there stubbornly, releasing water and refusing to ...

Discover the science behind carryover cooking and learn how residual heat affects your favorite dishes. This video explores ...