Molecular cooking techniques, or molecular gastronomy, used to be solely confined to the professional chef’s kitchen. However, with the recent advent of simple molecular cooking kits, you can easily ...

A while back I wrote about a book called Cooking for Geeks by Jeff Potter. One chapter I didn't explore in going through the book with my kids was called "Modern Industrial Chemicals." In it Potter ...

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Scientific recipes to successfully grow and study gut bacteria in the lab: that's what EMBL* scientists are publishing in Nature Microbiology on March 19. They report on the nutritional preferences ...

Mugaritz—located in Gipuzcoa, Spain—is one of the best restaurants in the world. In these videos they teach you how how to transform food into beautiful and delicious pieces of art. For those who ...

Wylie Dufresne stands back to watch his employee operate a culinary Rube Goldberg machine. “This is Junior. He’s been with me since the opening of WD~50,” Dufresne says, recalling the groundbreaking ...

An expert in biophysics, epigenetics and food science is working to gain a deeper understanding of genome compaction within the cells in our bodies and the way it influences gene expression.

Food science has often focused on nutrition or industrial-scale food and flavour production. But over the past two decades, a discipline that blends science and cooking has made its way into ...

From chefs like Paul Bocuse and Judy Rodgers, these recipes showcase the light, fresh, and inventive spirit of a not-so-new movement. Molly McArdle is Food & Wine's Updates Editor. She has written and ...