The next time you prepare dinner for your family, Kent Kirshenbaum hopes you'll be thinking about cooking on the molecular level. He wants the common cook to understand the difference between basting ...

BLOOM (TAMPA) – Nutritionist Gabrielle Mancella and her 4-year-old daughter Maren, who loves to help as a “sous chef,” recently joined Gayle Guyardo, host of Bloom, to share some valuable lessons in ...

SAN FRANCISCO, Sept. 14 -- Taking a college course online -- also called distance learning -- is now the norm for many students needing a more convenient and affordable way to earn college credits.

SAN FRANCISCO—Molecular gastronomy or molecular cuisine, the culinary movement that uses chemistry, is heating up kitchens worldwide. Carnegie Mellon University Chemist Subha Das is bringing the same ...

In this interview, Asynt talks to Leicester University's Josh Smalley about his Science Kitchen and his efforts to introduce chemistry to his students via baking. Asynt, a global provider of ...

Three science demonstrators explore chemistry, air pressure, and science in your kitchen. Three real-life science demonstrators explore the art of chemistry, air pressure, and science in your fridge.

Let me be transparent–I’m not going to pretend these kitchen experiments won’t create a mess. They will. There will be vinegar on your floor, food coloring on hands that lasts a day or two, and ...

Discover the science behind foods that make your tongue tingle. Experiment with spiced beverages that activate your mouth’s TRP receptors. Discover the world of fermentation with a world-renowned chef ...