People often indulge in delicious meals just for the sake of tasting the food. It is less likely, though, for those people to consider the reasoning behind why such a meal brings them pleasure. In ...

“For most of my career, I taught classes that people fall asleep in,” said Michael Brenner, professor of applied mathematics and physics at Harvard. But in a lecture Tuesday evening in a packed ...

Featuring renowned chef and molecular gastronomer Wylie Dufresne and culinary consultant Ted Russin, this week’s “Science and Cooking” lecture focused on the culinary benefits of the meat-binding ...

Yesterday, Harvard’s lecture series continued with chef David Chang, who delved into the microbial world to explore a single process — fermentation—which, at its most basic level, is the breakdown of ...