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 ...

The next time you prepare dinner for your family, Kent Kirshenbaum hopes you'll be thinking about cooking on the molecular level. He wants the common cook to understand the difference between basting ...

SAN FRANCISCO—Molecular gastronomy or molecular cuisine, the culinary movement that uses chemistry, is heating up kitchens worldwide. Carnegie Mellon University Chemist Subha Das is bringing the same ...

SAN FRANCISCO, Sept. 14 -- Taking a college course online -- also called distance learning -- is now the norm for many students needing a more convenient and affordable way to earn college credits.

The laboratory sciences have not experienced the same progression as other disciplines in the online education boom as educators think labs belong in a traditional setting. Instructors will present ...

FAITH LAPIDUS: This is SCIENCE IN THE NEWS a program in VOA Special English. I’m Faith Lapidus. BOB DOUGHTY: And I’m Bob Doughty. Today, we will tell about herbs and spices, and some of their many ...

Discover the science behind foods that make your tongue tingle. Experiment with spiced beverages that activate your mouth’s TRP receptors. Discover the world of fermentation with a world-renowned chef ...

Macarons are a sophisticated, colorful dessert. We visit Kitchen Chemistry in Stroudsburg, where Lisa Deemer teaches the basics of making macarons. Beat until glossy white and stiff. Fold 1/3 of the ...

STROUDSBURG -- Kitchen Chemistry is finally baking up some sweet treats, getting ready for a grand reopening almost nine months after the popular bakery in Stroudsburg was destroyed by flames. The ...