Melinda Hill, a senior at the University of Delaware, grew up in a family of scientists. She was interested in science but also had a passion for cooking, and she didn’t want to give up either when ...

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, ...

From freshly baked bread to a cup of coffee, food is a sensory experience that connects us all. When it comes to how our food is made, however, we rarely focus on the science that is used to create it ...

IFT President Peggy Poole reflects on the importance of creating trust in the food system. There are many promising ...

Learn the science behind perfect food balance. Discover how salt, acid, fat, umami, and texture create truly flawless dishes.

Fungi can transform plant and animal products into delicious foods like cheese, miso and beer. A researcher argues that a type of filamentous mold -- Neurospora intermedia -- could also turn food ...

Cacio e pepe is the simplest of the four fundamental Roman pasta dishes—its only ingredients are pasta, starch-enriched pasta water, pecorino cheese, and black pepper—and yet, it is notoriously ...

Every bite from grandma's kitchen carried something modern recipes often lack: authentic soul and nutritional wisdom. Her worn wooden spoons stirred up magic that today's culinary science is finally ...

Summer may be winding down, but we’re not quite ready to let go of beach days, backyard cookouts, or ice cream cones. We love ice cream here at SciFri, so we’re pulling a few of our favorite ice cream ...

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, ...