Cake flour or all-purpose? The choice shapes texture, rise, and softness more than most bakers realize here’s what truly sets ...

In a series of controlled bakes, scientists at the University of Guelph measured how quickly cookies changed in size, color, ...

No one likes the experience of throwing out yesterday's stale donuts, which is why there are so many ways to reuse these ...

How do you want to live your best years? Longevity isn't just about adding candles to the birthday cake-it's about having the ...

Electric vehicles already deliver what most drivers say they want: a quiet, comfortable car that is cheap to run and does not spew exhaust. Yet even ...

Katelyn Okerlund, a senior at Ames High School, has created meal kits to support families in need, inspired by her studies ...

Aligned with the United Nations Sustainable Development Goals (SDGs) for clean water and sanitation, and advancing climate-resilient drinking water infrastructure, EPHI promotes environmental equity, ...

Everything I’ve learned—and science confirms—about being underweight and overweight at different times in my life.

Scientists have created a new way to watch plants breathe—live and in high definition—while tracking exactly how much carbon ...

It was the year protein was oversold, overvalued and overhyped. The science of protein has not changed; we just need to ...

Libby Rosemeier, a former George Stevens Academy student in the Twinkie experiment class, and Roger Bennatti, the now-retired ...