Regina Barber and Katia Riddle of NPR's Short Wave podcast talk about prehistoric cooking, earthquakes in the Pacific Northwest and how teens are sleeping less than before.

Love them or hate them, leftovers are a near-inevitability of the holiday season. That's especially true if you're gathering with a lot of loved ones who are all bringing their own dishes to the table ...

Help prevent disease and enhance human potential with knowledge and experience gained in the Master of Science in Food Science and Human Nutrition program at the University of Wyoming. UW’s food ...

Did you know that cooking food might have started as long as 2 million years ago resulting in a profound influence on the evolution of early humans? With the development of agriculture beginning about ...

Achieving the perfect brisket takes cooking it for a long time at such low temperatures. Today, a look at the chemistry behind transforming this tough cut of meat to juicy deliciousness.

From freshly baked bread to a cup of coffee, food is a sensory experience that connects us all. When it comes to how our food is made, however, we rarely focus on the science that is used to create it ...

Three Harvard University professors bring their popular class to print in this astute exploration of how and why food recipes do what they do. While the authors note this is “ultimately not a cookbook ...