Standing at the head of a classroom, Matthew R. Hartings holds up a can of evaporated milk and gives it a shake. “Adding evaporated milk is an easy way to stabilize a lot of cream-type sauces,” he ...

The laboratory sciences have not experienced the same progression as other disciplines in the online education boom as educators think labs belong in a traditional setting. Instructors will present ...

The next time you prepare dinner for your family, Kent Kirshenbaum hopes you'll be thinking about cooking on the molecular level. He wants the common cook to understand the difference between basting ...

This is the second in a series of Kitchen Chemistry articles with activities you can do with your child at home. Supplies Required: Beans, paper towel, zippered plastic bag, water Directions: Place ...

Macarons are a sophisticated, colorful dessert. We visit Kitchen Chemistry in Stroudsburg, where Lisa Deemer teaches the basics of making macarons. Beat until glossy white and stiff. Fold 1/3 of the ...

SAN FRANCISCO—Molecular gastronomy or molecular cuisine, the culinary movement that uses chemistry, is heating up kitchens worldwide. Carnegie Mellon University Chemist Subha Das is bringing the same ...

Some sweetened tangerine juice. A little soy protein. A blender. Voila: A trendy, frothy dessert becomes a lesson in kitchen chemistry . WASHINGTON: Some sweetened tangerine juice. A little soy ...

SAN FRANCISCO, Sept. 14 -- Taking a college course online -- also called distance learning -- is now the norm for many students needing a more convenient and affordable way to earn college credits.

Gas jets hiss, metal and glass measures clank. Electricity crackles. Pots bubble and vapors rise. Formulas are consulted. Sometimes the only difference between a mad scientist’s laboratory and a home ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...