Unraveling the physics behind tossing fried rice

A pair of researchers at the Georgia Institute of Technology has unraveled the physics behind the optimal way to toss fried rice while it is cooking. In their paper published in Journal of the Royal Society Interface, Hungtang ...

The subtle science of wok tossing

Wok tossing is essential for making a good fried rice—or so claim a group of researchers presenting new work at the American Physical Society's Division of Fluid Dynamics 71st Annual Meeting, which will take place Nov. ...

Research 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 staff. It's a heightened ...

Ant 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 grilling insects to extract ...

Communicating 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 flawed?

Twitter 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.

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