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, ...
Books about food often feature pretty, mouthwatering pictures of delicious dishes, not diagrams of chemical structures. But Arielle Johnson’s Flavorama is less like a cookbook and more like an ...
When Nathan Myhrvold was 9 years old, he announced to his mother that he was going to cook Thanksgiving dinner — the entire meal, all by himself. Though it wasn't a smashing success, it did cement his ...
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