For the Times food columnist J. Kenji López-Alt, the kitchen is also a lab, where an understanding of a few basics at the molecular level can make a difference in your next dish. By Katie Van Syckle ...

Is cooking a science? For years, many home cooks—myself included—would have said no. A kitchen is a place we go in search of warmth and coziness. I used to find the idea of treating this homely space ...

J. Kenji López-Alt deploys the scientific method to tease out cooking principles that can be applied broadly, and make you more confident in the kitchen. By J. Kenji López-Alt Times Insider explains ...

An apple a day may really keep the doctor away, as these fruits are low in calories and high in fiber, have only a trace of sodium and no fat. There's nothing like a fresh, tangy glass of orange juice ...

Love them or hate them, leftovers are a near-inevitability of the holiday season. That’s especially true if you’re gathering with a lot of loved ones who are all bringing their own dishes to the table ...

Did you know that cooking food might have started as long as 2 million years ago resulting in a profound influence on the evolution of early humans? With the development of agriculture beginning about ...

What are the healthiest cooking oils? It’s a question you may have found yourself asking if you like to add a splash or two of liquid gold into the pan when cooking meats and vegetables. But not all ...

Help prevent disease and enhance human potential with knowledge and experience gained in the Master of Science in Food Science and Human Nutrition program at the University of Wyoming. UW’s food ...