Jack Bishop. Credit: America’s Test Kitchen, Daniel J. van Ackere What’s the secret to making a fluffy omelet or the perfect pie dough? In this interview from 2012, Jack Bishop, now senior content ...

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Now the editors have compiled much of their knowledge into a book called “The Science of Good Cooking” (America’s Test Kitchen, $40). This 500-page volume has about 400 recipes that illustrate 50 ...

Ever wonder why restaurant food just tastes better? It's not necessarily the ingredients or some secret technique they're hiding. More often than not, it comes down to something ridiculously simple: ...

Nathan Myhrvold, former Microsoft CTO; co-founder and CEO of Intellectual Ventures; and author of Modernist Cuisine: The Art and Science of Cooking Food & Drink Editor Tirion Boan If you value ...

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 ...

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, ...

Add Yahoo as a preferred source to see more of our stories on Google. Davenport argues that cooking mostly with broth and water can slow the deleterious effects of ageing.Photograph: Ivan/Getty Images ...

Forget standing over a hot grill in 90-degree heat and don't even think about turning on the oven. I crunched the numbers and this is the best cooking appliance to use during scorching summer heat.