New research published in the journal Food Hydrocolloids used some of the most advanced research tools on the planet to look ...

Preparing a Thanksgiving feast can seem like a daunting task, but understanding a bit about the science behind the cooking may cut down some of the stress in the kitchen this holiday season.

Quick-serve menus may start taking cues from the science lab as operators increasingly experiment with high-tech cooking methods like molecular gastronomy. Molecular gastronomy, which blends technical ...

Books about food often feature pretty, mouthwatering pictures of delicious dishes, not diagrams of chemical structures. But Arielle Johnson’s Flavorama is less like a cookbook and more like an ...

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. By Katie Van Syckle ...

Hard-boiling, soft-boiling or a trendy sous vide—no matter the approach, cooking a whole egg attains ideal texture for either the yolk or the white but rarely both. Now, however, scientists think they ...

Question: When making mayonnaise from scratch, after adding oil, egg and lemon juice to a bowl, what's the best way to mix it -- with a whisk or a fork?Answer: Two whisks, bien sûr. The wire loops of ...