In this interview, Asynt talks to Leicester University's Josh Smalley about his Science Kitchen and his efforts to introduce chemistry to his students via baking. Asynt, a global provider of ...

Take four brilliant physicists who specialize in fluid mechanics and put them in the kitchen. Give them pots, pans, basic foodstuffs, and a bottle of champagne. Add a COVID-19 pandemic, a pinch of ...

In this image taken on Friday, Sept. 14, 2012, Chef Francisco Migoya, left, demonstrates how to make strawberry sorbet by applying liquid nitrogen to a puree mixture at the Culinary Institute of ...

How an accidental seaweed cooking tip went from the kitchen to the laboratory…and then everywhere. Whoever said baking is a science definitely knew what they were talking about. In this episode of ...

Luckily, it's an easy thing to clean. Stacey Leasca is an award-winning journalist with nearly two decades of newsroom experience. She is also the co-founder of Be a Travel Writer, an online course ...

HYDE PARK, N.Y. – The basics of a culinary education are getting a little less basic at the Culinary Institute of America. Recognizing that for the chefs of tomorrow well-honed knife skills and a ...

I hate chopping onions. They make me cry within seconds, and those tears both hurt and obscure my view of onions, knife, and fingertips (which can lead to additional injuries). The chemical mechanism ...