This week, we’re spotlighting recipes from The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt (W. W. Norton & Company, Inc.). The book is based on The Food Lab column López-Alt ...

This recipe would not be possible without blanching. Put raw green beans in a casserole, and they simply won’t cook through. The classic Campbell’s green bean casserole is a staple on many American ...

The work of its laboratories has long been ubiquitous in the world of food safety. Public or private, their work is usually in the background, unseen but almost always unchallenged. Those days, ...

It wasn’t so long ago that we learned to cook from an authority figure — our mother, our boss, Julia. They showed us how to do something, and we simply did it — without asking questions, much less ...

PHILADELPHIA, Pennsylvania (WPVI) -- 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 ...

Atelier Food is a new food lab in Sweden, dedicated to exploring the future of food with a multidisciplinary team of artists, designers, scientists, business developers and chefs. They're exploring ...