Want to see more? Subscribe! MinuteFood serves up the science of what we cook, eat, and drink - all with the goal of ...

Explore the fascinating world of kitchen science as we dive into the relationship between smell and flavor. This video breaks ...

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

A food science PhD student reflects on a family legacy of IFT leadership, her journey through IFTSA, and a commitment to ...

Each generation has their own cooking quirks, and boomers were taught that the more cooked the food was, the better. Here's ...

Earlier this year, I wrote about dogs with an unusual talent. Although many dogs can master basic commands, these animals had ...

An electrochemical sensor developed at Oregon State University holds promise for making food quality testing faster, more ...

Naked mole-rats also stick out for other reasons. They have a fairly long life-span, with some living up to 30 years, can ...

Microwave cooking does not uniquely destroy nutrients; most nutrient loss is driven by heat, water, and cooking time rather than the method itself. It often preserves vitamins better than boiling, ...

Trust Alton Brown to find a clever, science-forward hack to making burgers more delicious than ever. His secret? It's ...

The World Food Prize Foundation has announced Huub Lelieveld as the 2026 World Food Prize laureate for his work in translating the science of food safety into global action. Lelieveld's efforts have ...

The findings point to a surprising neurological pathway that may help explain reduced sneezing during allergen exposure.