New research shows that naturally occurring enzymes play a key role in how sourdough develops during fermentation, influencing how it bakes and tastes.

Food science isn’t just for the lab. It’s something we experience every day. The Maillard reaction, simply put, is when food such as steak or bread turns brown. It happens when proteins, which are ...

Tara Dorfman has been brought in by Lucia Aniello and Paul W. Downs, the creative couple who created Hacks on HBO Max, to ...

Shake Shack has dropped new Southern-inspired menu items. We wanted to know if the burger chain was driving for dough, or ...

Connecticut food influencers dish on how they do it, why we follow their lead and dive into these great restaurants across ...

The taste and texture profile of protein shakes could be improved by tweaking the way whey protein is made, new research has found. An ongoing collaboration among the University of Reading, ...

When Todd Bulloch came home from work to find a plate of prime ribs slathered in a flavor that he had never experienced ...

Recommending the 1988 slasher 'Death Spa' as a chaotic communal movie. Why different tastes can still bring critics together.

People often say soda tastes better from a glass bottle—but when you remove visual and tactile cues, the difference largely ...

Each year, the Department of Chemistry invites high school students to campus for STEM Day, where they learn from Brown ...

Mexico’s agave spirit mezcal is still produced much as it has been for generations. The work is slow and physical, guided by ...