Add Yahoo as a preferred source to see more of our stories on Google. Davenport argues that cooking mostly with broth and water can slow the deleterious effects of ageing.Photograph: Ivan/Getty Images ...

Chef J. Kenji López-Alt will present the IFT FIRST opening keynote address titled “The Science of Flavor: Transforming ...

The videos, part of a USDA-ARS segment called “Cooking with Science: Buckwheat and Beans," feature information about dry beans’ nutritional benefits and their wide variety of taste. From left, Jessica ...

A new North Carolina study connected cooking with science, examining how fermented foods like kombucha and kimchi – which have had a huge surge in popularity in recent years – not only taste good but ...

Microwave cooking does not uniquely destroy nutrients; most nutrient loss is driven by heat, water, and cooking time rather than the method itself. It often preserves vitamins better than boiling, ...

There's little that compares to the texture of a perfectly cooked potato, and it's no surprise to learn that there's a bit of ...

Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to ...