Air fryers are only as healthy as the food you put in them. Here's what experts and research say about making healthy food in ...

NEW YORK — If you’re cooking a meal for Thanksgiving or just showing up to feast, you’re part of a long human history — one that’s older than our own species. Some scientists estimate our early human ...

Davenport argues that cooking mostly with broth and water can slow the deleterious effects of ageing.Photograph: Ivan/Getty Images Dr Michelle Davenport says her grandmother is 95 and doesn’t have any ...

Well, yes, according to food scientist Natalie Alibrandi. Science can also hold the key to a perfect Christmas dinner. In other words: less passion, more precision. Here, Natalie, who is founder and ...

Love them or hate them, leftovers are a near-inevitability of the holiday season. That’s especially true if you’re gathering with a lot of loved ones who are all bringing their own dishes to the table ...

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 ...

He starts by putting an immersion circulator in a water bath and sets the temperature to 164 degrees; the machine will regulate the temperature to a fraction of a degree. As the water is heating up, ...

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, ...

Mine is to learn some new kitchen and bar techniques. And as a guide, I’ve been dipping into some recent books that help explain the science behind cooking and baking, and the craft of cocktails.

For the Times food columnist J. Kenji López-Alt, the kitchen is also a lab, where an understanding of a few basics at the molecular level can make a difference in your next dish. By Katie Van Syckle ...

Books about food often feature pretty, mouthwatering pictures of delicious dishes, not diagrams of chemical structures. But Arielle Johnson’s Flavorama is less like a cookbook and more like an ...