Cooking is part science, part art, but a group of scientists at the University of Oslo have come up with a formula that uses the weight of your eggs, the done-ness you prefer, your altitude, and your ...

In a blog post earlier this month, I asked why STEM learning needed to be “real world,” kicking off an interesting discussion in the comments section and on Twitter about connecting science, ...

For chef Michael Makuch, the experience of whipping up a batch of tofu chocolate mousse alongside a youthful crew of fledgling foodies has proved even sweeter than the healthful dessert itself. “When ...

Thanksgiving is coming, so just relax and accept the fact that you’ll get at least something wrong. The turkey will be too big. Or too small. Or too frozen. There won’t be enough mashed potatoes, or ...