Chef and molecular gastronomist Wylie Dufresne of wd~50 uses science to create innovative dishes. He's experimented with hydrocolloid gums--specifically xanthan gum, which resulted in the creation of ...

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 ...

Old school kitchen techniques are making a comeback as home cooks rediscover the flavor, skill, and tradition behind classic methods.

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 ...

The way we think about nutrition is undergoing a quiet but profound revolution. It’s no longer only about counting calories or following simplistic few dietary rules. Today, the conversation is far ...