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 ...

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, ...

CHESTERFIELD COUNTY, Va. -- One woman is using her passion for working with children and her love of cooking to inspire others. "You have to have a passion because if you do not have a passion for ...

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 ...

Pop. . . Pop. . . Pop-Pop-Poppity-Pop-Pop! Whether it’s on the stovetop, in the microwave oven or next to a campfire, the sound of popcorn popping is probably enough to make your mouth water. But have ...