Perhaps one of the reasons this culinary pro stands out is his uniquely science-based approach. But where does Alton Brown's ...

Rinsing removes some of the surface starch, preventing the rice from becoming sticky after cooking and achieving a looser, mo ...

Featuring some of the world’s top culinary experts, Chef Secrets: The Science of Cooking, a documentary from The Nature of Things, goes deep inside the kitchen to reveal why science is the key ...

Two whisks are twice as efficient, but still not the best. "In my lab, when we want to make an emulsion, we use an ultrasonic box," says physical chemist Hervé This (pronounced "Teece"), whose work ...

Why major in food science? Food scientists are working to solve one of the world’s greatest challenges — feeding the world, studying how to create new food products and bring them to market. The steps ...

This story appears in the December 2015 issue of National Geographic magazine and is part of National Geographic’s Future of Food initiative, a special five-year project that seeks to show how ...

Food chemists focus on the chemistry of foods, their deterioration, and the principles underlying the improvement of foods for consumers. Few people recognize the science behind the food they consume.

MS, researchers analyze flavor compounds in sausages, highlighting its potential for real-time food and flavor analysis with ...