Now the editors have compiled much of their knowledge into a book called “The Science of Good Cooking” (America’s Test Kitchen, $40). This 500-page volume has about 400 recipes that illustrate 50 ...

Building on the Science Desk segments of John "Doc" Willoughby, today's ATK hosts reflect on how their focus on cooking science, and on the science of food, shape how recipes are developed in the test ...

Food is something every single person on the planet deals with multiple times a day. We eat, we taste, we crave, we feel full ...

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 ...

Jack Bishop. Credit: America’s Test Kitchen, Daniel J. van Ackere What’s the secret to making a fluffy omelet or the perfect pie dough? In this interview from 2012, Jack Bishop, now senior content ...

Disclaimer: This is sponsored content. All opinions and views are of the advertiser and do not reflect the same of Fox 17. Remember Highlights magazine? The one you devoured at the dentist's office, ...

TO THE NAKED EYE, it’s a soup crock covered with a golden-brown cloak of puff pastry. To David Houggy, president of the Aspen Science Center, the flaky crust over each portion of saffron tomato bisque ...

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, ...

Deciding what to eat, where to get it, and how those choices align with health goals or cultural habits are ordinary parts of daily life. But when thoughts about food become constant, intrusive, or ...

Forget standing over a hot grill in 90-degree heat and don't even think about turning on the oven. I crunched the numbers and this is the best cooking appliance to use during scorching summer heat.