Do you follow certain "rules" when cooking? Are they really true? We've gathered up some common misconceptions. See how many ...

Now the editors have compiled much of their knowledge into a book called “The Science of Good Cooking” (America’s Test Kitchen, $40). This 500-page volume has about 400 recipes that illustrate 50 ...

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 ...

Few food-world stars shine brighter than Alton Brown. He's been on our televisions for over 20 years in a variety of cooking and food-exploring shows, he's written several books, which we've ranked ...

While the smell of sizzling bacon is irresistible to many, others find the scent genuinely off-putting; fortunately, science offers an explanation.

Two student teams from Mississippi State’s Department of Biochemistry, Nutrition and Health Promotion have advanced to the ...

TO THE NAKED EYE, it’s a soup crock covered with a golden-brown cloak of puff pastry. To David Houggy, president of the Aspen Science Center, the flaky crust over each portion of saffron tomato bisque ...

Jack Bishop. Credit: America’s Test Kitchen, Daniel J. van Ackere What’s the secret to making a fluffy omelet or the perfect pie dough? In this interview from 2012, Jack Bishop, now senior content ...

Chef and molecular gastronomist Wylie Dufresne of wd~50 uses science to create innovative dishes. He's experimented with hydrocolloid gums--specifically xanthan gum, which resulted in the creation of ...