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 ...

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 ...

Some people like to thaw their burgers before cooking, but science says cooking from frozen is the way to go. We consulted an expert on this matter.

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 ...

This experiment recreates a Viking style kitchen using open fire iron cookware and historically inspired ingredients The ...

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 ...

While egg companies generally recommend adding salt to scrambled eggs before cooking (even if it's only subtly better than salting after cooking), food science can help explain why you should, in fact ...

Cooking oils have become one of the most polarizing topics in nutrition. Depending on who you follow online, seed oils are ...

For this special festival recording of BBC Radio 4’s Inside Science, the fire pit is our science lab. Marnie Chesterton brings a sprinkling of chemistry and just a squeeze of paleoanthropology as we ...