No matter what type of diet a person has, he or she could grow queasy after taking a bite of a meal that doesn't taste good or feel right -- and may feel guilty about eating a treat that seems ...

Melinda Hill, a senior at the University of Delaware, grew up in a family of scientists. She was interested in science but also had a passion for cooking, and she didn’t want to give up either when ...

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, ...

An ambitious book challenges long-held assumptions on diet and nutrition and exposes gaps in public-health guidance.

HYDE PARK, N.Y. — The basics of a culinary education are getting a little less basic at the Culinary Institute of America. Recognizing that for the chefs of tomorrow well-honed knife skills and a ...

From left: Alicia Manley, Nicole Hatfield, Program Chair Grace Yek and Matt Schmidt in the Culinary & Food Science Lab at Cincinnati State. Have you ever wondered who perfects new recipes for things ...

Cellular agriculture platform Cult Food Science has entered into a share exchange agreement with Peqish that will also see the two companies establish a joint venture (JV). Peqish is a food as ...

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, ...

You may not aspire to the culinary theatrics performed by the wizards of modernist cuisine — transparent ravioli? edible balloons? — but your cooking probably still could benefit from a few lessons ...

On a table in the corner of a Grandview Heights-area bakery, a bland-looking mixture — almost the color of oatmeal — sits in a nondescript round plastic container. The unappetizing-looking material ...