But infrared cooking offers another viable alternative, according to a September paper published in the journal ACS Food Science and Technology. Popcorn is the only grain in the corn family that ...

You are an ETH professor of soft and living matter physics and are going to launch a cooking show called “Cook the Science”. How come? Thomas Michaels: Well, I believe that cooking is a great way to ...

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Well, my next guest wrote about the scientists cooking up the answers to these questions and more. He did it for a recent piece for the BBC. Joseph Howlett is math staff writer at Quanta Magazine, ...

A significant amount of the milk used in a popular cooking cheese can be substituted ... Professor Lilia Ahrné from the Department of Food Science. She continues: "Because, consumers who don ...