You may think that potato chips are the same everywhere, but there are plenty of regional styles to try. Here are some of the ...

Call it flammkuchen, tarte flambée or just Alsatian pizza, but this flatbread found in loads of pubs and street-food vendors ...

This article explores innovative culinary uses for vegetable and fruit peels, transforming them into edible ingredients.

Here's how to know if it's right for you. To anyone else, my skin probably looks perfectly fine—and it is. But somehow, ...

Inspired by a cheese grater, the team patterned microscopic trenches onto a semiconductor wafer, then mechanically shaved off thin layers of bismuth. They then tested these flakes under extreme ...

Magnets and superconductors go together like oil and water—or so scientists have thought. But a new finding by MIT physicists ...

Explore the distinctive cuisine of the Uyghur people of China in this colorful storefront.

Kerala Parotta, also known as Malabar Parotta, is a flaky flatbread that is loved for its buttery taste and layers. Instead ...

Weekends are perfect for breaking out the grill, enjoying time outdoors, and recharging for the week ahead — and Father’s Day ...

my salads, my chocolate-chip cookies; it makes everything taste better and fancier,” she says. “As for the texture, it’s crunchy and slightly chunkier than Maldon’s paper-thin flakes.” ...

A long-chain fatty acid, stearic acid is made from both animal and vegetable fats; the waxy appearance of its thin flakes makes it look quite similar to the commercially available fat solidifiers.

They then placed these flakes onto another material called hexagonal boron nitride, which is also very thin and flat like graphene. However, this time, they didn’t align the two materials ...