To steak lovers, few names evoke as much intrigue and bewilderment as Delmonico and Ribeye. These are not mere chunks of ...

Melinda Hill, a senior at the University of Delaware, grew up in a family of scientists. She was interested in science but also had a passion for cooking, and she didn’t want to give up either when ...

The Great Depression rolled through the nation in 1930, and families did not have jobs or savings to fall back on. Eggs, milk, and butter, common ingredients, were luxuries, but home bakers launched a ...

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, ...

A team including researchers from the University of Tokyo announced that it successfully cultivated large-fruited tomatoes in an LED-based plant factory — a significant development given that ...

Nancy Shute explores the science behind major questions on food and health — from the addictive potential of ultraprocessed foods to the high-protein diet craze to the drawbacks of keto.

Lay’s unveils a global brand refresh, nutrition science challenges ultra-processed food myths amid new California school meal ...

Chef Roy Choi, known for his Korean-Mexican fusion food trucks, focuses on veggie-forward dishes in a new cookbook. He shares ...

DIAMOND BAR, Calif. (KABC) -- Diamond Bar High School launched a new career readiness program this year: the culinary science class. "It's pretty exciting. I really ...

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, ...