Wisconsinites tend to take pride in being the dairy state, encouraging the love of everything from cheese curds to custard to ...

TO THE NAKED EYE, it’s a soup crock covered with a golden-brown cloak of puff pastry. To David Houggy, president of the Aspen Science Center, the flaky crust over each portion of saffron tomato bisque ...

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 ...

With Thanksgiving around the corner, and it being known as the holiday that involves the most cooking…we thought it would be the perfect time to explore the fascinating world of chemistry, cooking and ...

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, ...

NEW YORK — If you’re cooking a meal for Thanksgiving or just showing up to feast, you’re part of a long human history — one that’s older than our own species. Some scientists estimate our early human ...

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 ...

Love them or hate them, leftovers are a near-inevitability of the holiday season. That’s especially true if you’re gathering with a lot of loved ones who are all bringing their own dishes to the table ...

Sydney Tankard is used to people incorrectly assuming they know what a food scientist does. Friends and family members assume she wants to be a nutritionist, a chef or a restaurateur. The University ...

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 ...