At the Drexel Food Lab, students are sharpening their skills to become the next generation of culinary professionals.

As far as kitchen staples, you don’t really get much better than olive oil. It can do it all—jazz up a salad, sauté ...

Food expert Krish Ashok highlights six science-backed breakthroughs — fertilisers, vaccines, antibiotics, sanitation, ...

Chinese scientists have genetically tweaked a fungus to make protein-rich “meat”, which they say can be a low-cost, ...

When Science Meets Your Dinner Plate Think about the last burger you ate. The sizzling patty, the smoky aroma, the satisfying ...

D printing is turning everyday produce into personalized, nutrient-rich meals that reduce waste and reshape the future of ...

EPFL scientists have integrated discarded crustacean shells into robotic devices, leveraging the strength and flexibility of ...

High in the Berkeley Hills, ‘ammatka Cafe will serve black-sage tea, smoked duck with rose-hip jam and chia brownies.

After fighting against animal testing for decades with little success, campaigners now see a real prospect of rapidly ...

• Adding salt to whisked eggs about 15 minutes before cooking results in a softer, fluffier scramble. • The salt breaks up ...

Quantum 2.0: The Weird Physics Driving a New Revolution in Technology by Paul Davies (Feb. 6, $26, ISBN 978-0-226-84932-4) ...

A study revealed 168 common chemicals may disrupt gut health through daily exposure from food, water and household items, ...