Chefs can create reduced-calorie restaurant foods
(PhysOrg.com) -- Restaurants could play an important role in helping to reduce the growing obesity epidemic by creating reduced-calorie meals, according to Penn State researchers.
View ArticleSpace for dessert?
(Phys.org) -- All chefs know that preparing the perfect chocolate mousse is one part science and one part art. ESAs microgravity research is helping the food industry understand the science behind the...
View ArticlePinterest separates personal, business accounts
Pinterest is separating business accounts from personal ones, a move that could be an early step toward making money.
View ArticleTwitter makes ad campaigns easier
Twitter on Wednesday made it easier to run ad campaigns using tweeted messages in a move that promised to ramp up the company's money-making potential and prospects for a stock market debut.
View ArticleCommunicating the science of the '65-degree egg'
Why does the "65-degree egg" and its "6X°C" counterparts continue to entice chefs and diners at chic restaurants, when the science underpinning that supposed recipe for perfection in boiling an egg is...
View ArticleReview: Oscars iPad app wonderful, but distracting
(AP) -- Interactivity during the Academy Awards telecast once meant booing at the television every time there was a winner I hadn't picked for my Oscars pool. This year, I had my head glued to an iPad...
View ArticleDetails of London marathon runners leaked
The home addresses of all 38,000 runners in Sunday's London Marathon, including those of celebrity chef Gordon Ramsay and leading Labour Party politician Ed Balls were mistakenly published online,...
View ArticlePhilips Q3 earnings rise, growth economies help
Royal Philips Electronics NV, the maker of electric shavers, light bulbs and medical imaging equipment, saw earnings more than double in the third quarter, thanks to modest growth at all its business...
View ArticleAnt gin, cricket soup: Bugs crawl onto menu at Cordon Bleu
Bugs in a gourmet kitchen are usually something to be squashed or swatted. But at Le Cordon Bleu, the esteemed French cooking school, chefs and food scientists spent a week simmering, sauteing and...
View ArticleTop Mexican chefs take stand against GM corn
Top Mexican chefs urged the president Wednesday to join them in their staunch opposition to genetically modified corn in a country where age-old grains are cherished traditions.
View ArticleResearch examines conflicts within professional kitchens
The professional kitchen is not a traditional workplace. It's dangerous; chefs must work quickly with fire and knives. Not to mention the frequent fatigue, stress and personality conflicts among the...
View ArticleVideo: Cooking with cast iron: Fact versus fiction
Cooks around the world prize their cast-iron cookware, which has many advantages over its aluminum siblings. But there are a few myths surrounding cast-iron cooking and care, and a bit of chemistry...
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