Aspen Science Center and Cooking School of Aspen recently held a three-course Science of Cooking meal for a group of hungry and curious diners. The next session is set Aug. 15.

Harvard kicks off its annual Science and Cooking series this week with guest lecturers like Ferran Adria and Christina Tosi.

That same summer, Ira spoke to Jeff Potter, author of Cooking for Geeks, and Brian Smith, founder of Ample Hills Creamery, ...

Courtesy of Cooking.Lab The contestants had been asked to apply ideas from molecular gastronomy, a field exploring the science of cooking.

Still trying to nail down spherification? What’s the science behind getting your steak a perfect medium rare? Want to know why your aioli breaks? Then the online course “Science and Cooking ...

After all, the mission of the 2005-founded Aspen Science Center (increase awareness of science in our everyday lives and, hopefully, foster appreciation for science, according to Simmons) pairs ...

From the science of making cheese to the chemistry of onions, connect food to science and showcase hands-on cooking activities that can be done at school, at summer camp or at home with these videos ...

On a recent episode of the science podcast Lab Out Loud, I heard food chemistry expert Guy Crosby talk about his latest book The Science of Good Cooking. It sounded really interesting from a ...

It's one part Food Network, one part Mr. Science, two big handfuls of DIY, and probably going to be a whole lot of fun. Science and Cooking: From Haute Cuisine to Soft Matter Science is a free ...

She and her husband Romell Luckey own Victoria's Cooking School in North Chesterfield, and run the operation with their three young daughters by their side.

Imagine a medium-rare steak that isn't just pink in the middle, but is perfectly cooked from edge to edge. It's possible using the sous-vide method. An expert explains.

Here’s some science you can keep in mind when you’re finishing off the leftovers in your fridge, plus a few tips for safer cooking and eating.