From heritage ingredients to soft-drink pairings, these gastronomic trends prove that food is no longer fashion’s side dish.

Both the laksa and Hainanese chicken rice will appear on menus starting Monday, Jan. 19. Le Shrimp Noodle Bar is part of ...

We partnered with Harvard’s Science of Cooking program to test common ways to reduce bean-related gas—and find out which ...

The microwave is a kitchen superstar, a loyal friend for reheating last night’s takeout and making a quick bowl of oatmeal.

Spoonful of Comfort is chock-full of care packages you can pick from, but the Get Well Soon Gift Package -- which comes with ...

Walk into any professional French kitchen and you'll notice something interesting. Nothing goes to waste. While home cooks ...

Researchers in the UK have devised a method to turn the yeast left over from beer production into edible scaffolds for ...

Using a tiny, acid-tolerant yeast, scientists have demonstrated a cost-effective way to make disposable diapers, ...

Many centuries ago, when Chinese travellers arrived in Southeast Asia, often as traders, labourers and craftsmen, they ...

Sustainability is no longer enough. The 27th edition of Gastronomika, the international haute cuisine congress, called for regeneration, the active restoration of damaged ecosystems, and the revival o ...

Few laboratory mistakes are as familiar, or as disruptive, as a media boilover. The sight of agar or broth erupting from a ...