Standing at the head of a classroom, Matthew R. Hartings holds up a can of evaporated milk and gives it a shake. “Adding evaporated milk is an easy way to stabilize a lot of cream-type sauces,” he ...

A fascinating look at the science behind a surprising kitchen color change, explaining the reactions that transform ordinary ...

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 ...

We are routinely warned by earnest websites, advertisments and well-meaning popular articles about nasty “chemicals” lurking in our homes and kitchens. Many tout the benefits of switching to a ...

Why do scientists often use images and metaphors drawn from gastronomy? Why has science forcefully entered the kitchen from a certain moment in history? What is the common thread that connects ...

Harold McGee’s new book, “Keys to Good Cooking” (Penguin Press, $35), doesn’t contain a single recipe. But this comprehensive guide on how to purchase, store and prepare foods will revolutionize your ...