Explore: Cooking Science

physical processes of cooking into an organized discipline within food science, to address what the other disciplines within food science either do not cover

Cooking, also known as cookery, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe. Cooking techniques

integrity: violation of the scientific method and of research ethics in science, including in the design, conduct, and reporting of research. A Lancet

Induction cooking is a cooking process using direct electrical induction heating of cookware, rather than relying on flames or heating elements. Induction

and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary

Likened to television science educators Mr. Wizard and Bill Nye, Brown explores the science and technique behind the cooking, the history of different

Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures

chemistry and history of food science and cooking. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen, first

A cooking school is an institution devoted to education in the art and science of cooking and food preparation. There are many different types of cooking

chef and food writer. His first book, The Food Lab: Better Home Cooking Through Science, became a critical and commercial success, charting on the New