For chewier brownies, use more brown than white sugar, Tran suggests. This adds more chew because it has more molasses (thick ...

IFT President Peggy Poole reflects on the importance of creating trust in the food system. There are many promising ...

Join First Warning Meteorologist Marquise Meda as he partners with the Orlando Science Center to pitch a hand in cleaning up ...

Over the last 30 years, scientists have experimented with ways to harness plant biology to create medications, or even deliver vaccines to animals and humans — but the science has moved away from ...

Future missions will need longer expiration dates and grow-it-yourself options. Luckily, labs around the world are working on ...

Chef J. Kenji López-Alt will present the IFT FIRST opening keynote address titled “The Science of Flavor: Transforming ...

Manufacturers can “game the system” and present ultra-processed foods as healthy. But that does not mean the system is ...

A scientist and leader in the organic farming movement, she popularized the “soil food web,” an understanding that soil is a ...

Nutritionally, lab-grown meat is much like regular meat: low in fiber and high in saturated fat. “But in theory, it could be ...

Learn the science behind perfect food balance. Discover how salt, acid, fat, umami, and texture create truly flawless dishes.

Human societies didn’t just adapt to the planet—they learned to reshape it. From early fire use to today’s global supply ...

The Northern New York Community Foundation’s Youth Philanthropy Council announced the winners of the fourth “Canstruction for ...