Texas A&M students take food science from lab to label, creating market-ready sauces in a hands-on pilot plant.

This year, new research in food science and health uncovered surprising benefits in everyday ingredients — and took a hard ...

Apple released its iOS 18 this month. The update, which came with the release of the latest iterations of the iPhone, Apple Watch and AirPods, includes expanded applications of artificial intelligence ...

As executive chef at The Baker’s Table, Tammy Hurley is like a scientist, concocting tasty confections in her kitchen laboratory. Next month, Hurley and her staff will celebrate that close tie between ...

This Thanksgiving, put your cooking skills to the test. Looking for tips to avoid singed sweet potatoes, acrid apple pies, and a burned bird? Molly Birnbaum and Dan Souza from Cook’s Science help us ...

Want to lose weight without counting calories? A new study finds that the easiest strategy might be reducing a meal’s energy density—calories per ounce of food. When volunteers were offered such ...

Beans are delicious, high in protein, inexpensive, efficient to grow, and an absolute staple in so many cuisines. So why don’t Americans eat more of them? The average American eats 7.5 pounds of beans ...

I’ll be honest – I used to mess up no-bake cookies ALL the time. Like, seriously embarrassing kitchen disasters. But after way too many crumbly failures (and one particularly mortifying incident where ...