The mere thought of barbecue’s smoky scents and intoxicating flavors is enough to get most mouths watering. Summer is here, and that means it is barbecue season for many people in the U.S. I am a ...

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, ...

Air fryers are only as healthy as the food you put in them. Here's what experts and research say about making healthy food in ...

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 ...

The mere thought of barbecue’s smokey scents and intoxicating flavors is enough to get most mouths watering. Summer is here, and that means it is barbecue season for many people in the U.S. I am a ...

FOOD scarcity is one of the most pressing issues in our world today, with millions of people going hungry every day. Food systems are under increasing pressure to feed a growing global population ...

Davenport argues that cooking mostly with broth and water can slow the deleterious effects of ageing.Photograph: Ivan/Getty Images Dr Michelle Davenport says her grandmother is 95 and doesn’t have any ...

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 ...

Punjabi food comes alive in winter because it is built around climate, crops and the body’s cold-weather needs. From iron-rich sarson da saag and slow-burning makki di roti to generous ghee, warming ...