From wartime Japan to American casseroles, the story of one breadcrumb’s rise — and the science behind why it stays so crispy ...

Researchers have discovered that a little-known by-product of sunflower oil production could dramatically improve the nutritional value of bread.

Researchers have found a surprising way to turn sunflower oil waste into a powerful bread upgrade. By replacing part of wheat flour with partially defatted sunflower seed flour, breads became ...

Ever wondered why bread goes hard as it stales while cookies like Oreos get softer? Dive into the science of moisture movement, starch retrogradation, and water activity in this fascinating MinuteFood ...

There is something almost magical about pulling a loaf of perfectly soft bread from the oven. That pillowy, cloud-like ...

Pretty much everyone has an oven at home, but most of us have "normal" ovens. Upgrading to a steam oven, if you have the ...

High-performance athletes are typically advised to eat 1.2 to two grams of protein per kilogram of body weight per day, says Kerry McGawley, a professor of sports science at Mid Sweden University. A ...

Explore coolest Illinois restaurants, where inventive menus, scenic settings, and unforgettable meals go far beyond deep-dish ...

Chef Eric Huang of NYC’s Pecking House shows how to make the ultimate fried chicken sandwich. Using a buttermilk brine with MSG and five-spice, a double-fry method, and crispy chicken thighs dunked in ...

Forget the era of the endless cruise buffet. High-seas dining has arrived, with quality to rival the finest tables on land. Nowhere is this culinary evolution more evident than Celebrity Xcel ’s Le ...