In this image taken on Friday, Sept. 14, 2012, Chef Francisco Migoya, left, demonstrates how to make strawberry sorbet by applying liquid nitrogen to a puree mixture at the Culinary Institute of ...

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 ...

This is a bit of everyday science-based kitchen magic. Junskitchen is a Youtube channel primarily focused upon cooking and his cats. However, here is a video where he shows how to easily clean burnt ...

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 ...

Data scientists are like the master chefs of the business world. Sequestered in their glass enclosed studio set of a kitchen, the data scientist is a celebrated specialist who uniquely embodies the ...

Take four brilliant physicists who specialize in fluid mechanics and put them in the kitchen. Give them pots, pans, basic foodstuffs, and a bottle of champagne. Add a COVID-19 pandemic, a pinch of ...

Children can learn valuable lifelong skills in the kitchen: measuring ingredients, assessing ripeness, following a recipe, using small appliances, and much more. Have you ever considered that these ...

How an accidental seaweed cooking tip went from the kitchen to the laboratory…and then everywhere. Whoever said baking is a science definitely knew what they were talking about. In this episode of ...

This interview was originally broadcast on May 22, 2001. Eating out has taught many Americans to be knowledgeable about ordering subtle and complex dishes from around the world, but it's left many of ...

Les Copeland does not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and has disclosed no relevant affiliations beyond their ...