Note: Articles may be assigned to more than one subject area, as a result the sum of the subject research outputs may not equal the overall research outputs. Actionable insights into research ...

Washing rice, a common practice for cleanliness and texture, may not significantly alter its final consistency, according to ...

A significant amount of the milk used in a popular cooking cheese can be substituted with plants, all while maintaining its taste and texture. Researchers have demonstrated this by creating a hybrid ...

IFT President Peggy Poole reflects on the importance of creating trust in the food system. There are many promising ...

A large study suggests older adults who cook more often may have a lower risk of dementia. Researchers say the link does not ...

Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to ...

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, ...

STARKVILLE, Miss.—Two student teams from Mississippi State’s Department of Biochemistry, Nutrition and Health Promotion have advanced to the finals of the Research Chefs Association’s National ...

It's one part Food Network, one part Mr. Science, two big handfuls of DIY, and probably going to be a whole lot of fun. Science and Cooking: From Haute Cuisine to Soft Matter Science is a free online ...