Serious Eats' Kenji Lopez–Alt dishes up flame–kissed flavor with a hearty side of science

Long before we reach the table or kitchen, where food can be tasted, visual and olfactory cues have established our expectations and sharpened our desires. But as a team of Carnegie Mellon researchers...

Gourmet Live's Kelly Senyei talks grilling with the molecular-minded chef and learns some unexpected tips plus the science behind sizzling

Check out what’s replacing pizza-cigs-and-beer for top musicians on tour, tune in to the culinary travels of Ozomatli, and discover how music can make or break a meal

Courts are ruling against genetically engineered crops, but where does the Obama administration stand?

In his new book, Catching Fire, Richard Wrangham, Ruth Moore Professor of Biological Anthropology at Harvard University, makes the case that cooking was the definitive evolutionary step that made us humans what we...

A new study suggests that owing money (regardless of your income level) makes you fat.

California’s governor will soon decide whether to approve a new—and possibly very dangerous—pesticide for use on this beloved summer fruit.

Sick of dishing out heat-and-eat meals, a group of Army Special Forces cooks enlists the help of a civilian chef.

With the world’s hungry topping one billion, a first lady—and it’s not Michelle—announces a fresh approach to food policy.