Ever tried toasting hamburger buns on a grill? It takes uncanny timing to achieve an even medium brown across the buns. Typically, they remain white for what seems like far too long. Then it's as if ...

At her mother and grandmothers’ apron strings, Michelle Capobianco learned to cook. The experience stirred Capobianco's passion for the epicurean arts. As an adult, she built a massive personal ...

To create his megacookbook Modernist Cuisine, Nathan Myhrvold assembled a team of chef-researchers and built the most high tech kitchen ever created—they called it the Cooking Lab. The chefs included ...

When made just right, mashed potatoes are the ultimate comfort food: smooth, creamy, warm and filling. But how to get them perfectly smooth and creamy? Recently our research chefs perfected a ...

Superstar chef Ferran Adria, of El Bulli fame, discussed plans for new projects he is currently developing on a recent trip to New York, including a 7,000-square-meter cooking lab and museum dedicated ...

Nathan Myhrvold – the polymath physicist whose passions range from cosmology to cooking – is this month publishing a massive, five-volume book about the science of bread and bread-making. Robert P ...

At the Drexel Food Lab, students are sharpening their skills to become the next generation of culinary professionals. The program provides them both a space to practice, and opportunities to get real ...