Forget standing over a hot grill in 90-degree heat and don't even think about turning on the oven. I crunched the numbers and ...

In an article published in npj Science of Food, scientists led by the Food Packaging Forum show that the normal and intended ...

Hidden food sensitivities cause delayed immune reactions that escape allergy tests but trigger chronic inflammation and ...

Together with well-known chefs and food producers, he will present the fascinating science behind cooking, from the basic physical and chemical properties of food to how these change during cooking.

Scientists say they’ve found the ideal way to cook boiled eggs to maximize consistency, taste and nutrients of the egg white and yolk. You can even test it at home.

Indian cuisine's rich flavors rely heavily on cooking oils. While ghee and mustard oil were staples, healthier options exist.

By simulating Neanderthal cooking and butchering techniques, the team created a point of reference to use in comparison to actual artifacts. As is usually the case, more research is in order.