This interview was originally broadcast on May 22, 2001. Eating out has taught many Americans to be knowledgeable about ordering subtle and complex dishes from around the world, but it's left many of ...

Let me be transparent–I’m not going to pretend these kitchen experiments won’t create a mess. They will. There will be vinegar on your floor, food coloring on hands that lasts a day or two, and ...

Harold McGee’s new book, “Keys to Good Cooking” (Penguin Press, $35), doesn’t contain a single recipe. But this comprehensive guide on how to purchase, store and prepare foods will revolutionize your ...

The authors do not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and have disclosed no relevant affiliations beyond their ...

Auburn school teacher Bill Murray has been posting videos called “5 Minutes of Kitchen Science with Mr. Murray” for students. Daryn Slover/Sun Journal Buy this Photo AUBURN — How many chocolate chips ...

The authors do not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and have disclosed no relevant affiliations beyond their ...

Standing at the head of a classroom, Matthew R. Hartings holds up a can of evaporated milk and gives it a shake. “Adding evaporated milk is an easy way to stabilize a lot of cream-type sauces,” he ...

In the week after Easter, we had a lot of old Peeps lying around. No one seemed that interested in eating them, so we used them to measure the speed of light. For centuries the speed of light was an ...