Science Jun 28 Is your lump charcoal made from U.S.-grown hardwood? An expert investigates By Adriana Costa, The Conversation
Health Feb 09 Are seed oils toxic? The answer is complicated, according to research Robert F. Kennedy Jr., who is expected to clear the final hurdles in his confirmation as health secretary, has proclaimed that widely used cooking oils such as canola oil and soybean oil are toxic. But research shows that the health… By Mary J. Scourboutakos, The Conversation
Science Feb 06 Scientists just cracked the perfect boiled egg Researchers cooked hundreds of eggs and used math to tackle this runny conundrum. By Adithi Ramakrishnan, Associated Press
Arts Feb 05 Watch 9:01 Alton Brown brings his humor to the page in book of essays, ‘Food for Thought’ Fusing cooking, chemistry and comedy, Alton Brown has made a name for himself as a TV host and Food Network fixture. His creative eye and quick wit captivated audiences of "Good Eats," "Cutthroat Kitchen” and “Iron Chef America.” Now, he… By Geoff Bennett, Stephanie Kotuby, Alexa Gold
Health Nov 23 Worried about the sugar in your cranberry sauce? A food scientist shares how to cook with fewer added sweeteners Lots of the healthy raw ingredients used in holiday foods can end up overshadowed by sugar and starch, but with a few science-backed culinary tricks, you can make a delicious cranberry dish that’s Type 1 diabetes-friendly. By Rosemary Trout, The Conversation
Sep 23 Watch 9:09 Stephen and Evie Colbert on family, food and the stories behind their new cookbook By Amna Nawaz, Anne Azzi Davenport Stephen Colbert has been making America laugh for decades. His wife, Evie McGee Colbert, has often gotten a mention and makes regular cameos on "The Late Show." The couple is sharing what makes their partnership work, especially in the kitchen,… Continue watching
Nov 19 How science can help hack tasty side dishes for your next holiday meal By Julie Pollock, The Conversation Vegetable side dishes are packed with nutrients — depending on how you prepare them, they can help keep you energized this holiday season. Continue reading
Jul 02 The smoky science behind what makes food grilled over an open flame taste so good By Kristine Nolin, The Conversation Cooking on a grill may seem simple, but there is a lot of chemistry that sets barbecue apart from other cooking methods and results in such a delicious experience. Continue reading
Dec 24 The misunderstood fruitcake has a magnificent shelf life — and history By Jeffrey Miller, The Conversation To the Romans, it was the original energy bar. Continue reading
Nov 25 Why do frozen turkeys explode when deep-fried? By Kristine Nolin, The Conversation Deep-fried turkeys are delicious, but making one can be dangerous. The scientific reason for fiery Thanksgiving mishaps? A difference in the densities of ice, water and oil. Continue reading