Have you ever wondered why certain foods taste so good? It’s partially because of science. Chef Janon Bourgeois, Private Chef ...

Home Chef is a good meal kit solution for fast and easy meals that prioritize convenience, with plenty of options. Why you can trust Live Science Our expert reviewers spend hours testing and comparing ...

Alex Perez feels he was born to play with fire and knives. Perez has 19 years of experience in the culinary world as a chef for CEOs, United States generals and more, but now he is teaching classrooms ...

Chef John Martinez taught three fifth graders how to make a Caesar salad, turning a simple recipe into a fun science lesson. TUCSON, Ariz. (KGUN) — The head chef and owner of the local restaurant, ...

Cacio e pepe, in its traditional form, consists of exactly five ingredients: pasta, pecorino Romano cheese, black pepper, salt and water. With such a short list, you might think it would be a cinch to ...

TORONTO (Reuters Life!) - Chef Homaro Cantu works in a kitchen that looks more like a science lab. A scientist at heart, the 31-year-old worked in nearly 50 kitchens on the West Coast of the United ...

Every foodie knows that cooking requires a certain level of chemical knowledge to pull off puffy meringues, succulent brined and roasted turkeys, sturdy pizza crusts, and breads that rise like a sigh ...

BUFFALO, NY (WKBW-TV) — Chef Andrew Stachura says he enjoys the "science" of making the perfect fish fry. "It's one of my things. I love the science of food. I love how food does what it does." Andrew ...

The Antler Room’s owners didn’t set out to win awards. The husband-and-wife duo just wanted to open a cozy spot that served the food they liked. Now, Executive Chef and co-owner Nick Goellner has been ...

Kenji Lopez-Alt is managing culinary director of Serious Eats, author of the James Beard Award-nominated column "The Food Lab," and a columnist for Cooking Light. His first book is The Food Lab: ...

Do you ever wonder about the science behind making that perfect holiday meal? A lot of factors determine if a turkey gets golden, mashed potatoes turn fluffy, or a pie gets that crisp crust. As the ...

The Physics in the Kitchen author added, “When you cook it directly from the fridge, essentially what you’re doing is not heating up the meat from the inside.” Gruel, known for his mouth-watering food ...