Outdoor cooking has changed a lot. Now, it’s common in modern kitchens and backyards. People love the smoky flavors ...

Scientific American is part of Springer Nature, which owns or has commercial relations with thousands of scientific publications (many of them can be found at www ...

From slow cooker secrets to potluck strategies, learn how to beat food inflation without sacrificing flavor.

According to Quoc Le, food with a high moisture content allows more iron to move into it because water acts as a medium. The ...

But as great as Salt Fat Acid Heat is, it’s by no means the cookbook to end all cookbooks. If anything, it’s a first step ...

The study revealed that sulfur compounds significantly promote heat-induced trans-isomerization of UFAs in vegetable oils, especially when cooking temperatures are above 140°C. The addition of ...

Trans fats, linked to 278,000 deaths globally, are produced when heating ingredients rich in sulfur compounds. While normal cooking poses minimal risk, awareness is crucial to mitigate potential ...

Heating fires peak during the winter months, with nearly half of all U.S. home heating equipment fires (46 percent) occurring between December and February.