In this image taken on Friday, Sept. 14, 2012, Chef Francisco Migoya, left, demonstrates how to make strawberry sorbet by applying liquid nitrogen to a puree mixture at the Culinary Institute of ...

Take four brilliant physicists who specialize in fluid mechanics and put them in the kitchen. Give them pots, pans, basic foodstuffs, and a bottle of champagne. Add a COVID-19 pandemic, a pinch of ...

Data scientists are like the master chefs of the business world. Sequestered in their glass enclosed studio set of a kitchen, the data scientist is a celebrated specialist who uniquely embodies the ...

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 ...

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 ...

In this interview, Asynt talks to Leicester University's Josh Smalley about his Science Kitchen and his efforts to introduce chemistry to his students via baking. Asynt, a global provider of ...