Pour some milk in a dish (whole milk works best, but honestly, use whatever’s not expired), drop in some food coloring, then touch it with a dish soap-dipped cotton swab. The colors will scatter like ...

Take four brilliant physicists who specialize in fluid mechanics and put them in the kitchen. Give them pots, pans, basic foodstuffs, and a bottle of champagne. Add a COVID-19 pandemic, a pinch of ...

Somewhere between traditional kitchen wisdom and pure culinary chaos lies a magical realm where mushrooms become funnels and cats protect your countertops from hot pots. Welcome to the wonderfully ...

One moment, your spaghetti is happily bubbling away in the pot. A minute later, after busying yourself with something else, you turn around to find a hot mess all over your stove. Boiling liquid can ...

In this interview, Asynt talks to Leicester University's Josh Smalley about his Science Kitchen and his efforts to introduce chemistry to his students via baking. Asynt, a global provider of ...

Kenji Lopez-Alt left a restaurant job to test and write about the mysteries of food science. His new book details findings from how best to sear a... Chef and food writer Kenji Lopez-Alt recently paid ...

Let me be transparent–I’m not going to pretend these kitchen experiments won’t create a mess. They will. There will be vinegar on your floor, food coloring on hands that lasts a day or two, and ...