It's one part Food Network, one part Mr. Science, two big handfuls of DIY, and probably going to be a whole lot of fun. Science and Cooking: From Haute Cuisine to Soft Matter Science is a free online ...

It’s not just the flavor of chocolate that appeals to the senses, it’s the texture. But how is that texture achieved? It’s as much a chemistry problem as a kitchen one. In this video, from Harvard’s ...

Three Harvard University professors bring their popular class to print in this astute exploration of how and why food recipes do what they do. While the authors note this is “ultimately not a cookbook ...