The world’s largest croissant isn’t just a novelty, it’s a science experiment on a colossal scale. Bakers must battle heat ...

Our understanding of how microscopic structure and changes in the shape of food affect food texture remains underdeveloped, so researchers from Denmark and Germany conducted a series of experiments ...

If you’ve ever whacked the bottom of a ketchup bottle to get that tasty tomato goop flowing, you’ve put some serious physics to work. Ketchup is a non-Newtonian fluid. So are toothpaste, yogurt, ...