Scientists are working to produce plant-based cheese with all the characteristics of real cheese, but with better health benefits. To create a cheesy product with the same texture as the real thing, ...

Shredding your own cheese eliminates the need for those preservatives that keep store-bought cheese fresh such as cellulose ...

SCIENTISTS have created the perfect recipe for well-known pasta dish Cacio e pepe – and you can put it to the test yourself. A small team of physicists discovered that the key to ...

Physicist Ivan Di Terlizzi wasn't having much luck perfecting cacio e pepe in the kitchen, so he instead decided to perfect ...

A small team of physicists at the Max Planck Institute for the Physics of Complex Systems, working with a colleague from Universitat de Barcelona and another from the Institute of Science and ...

But, for practical purposes, there was a problem—one that may help explain why making cacio e pepe can be so frustrating: ...

The classic Italian cacio e pepe pasta is notoriously tricky to get right, but physicists have come up with a trick to ...

After learning that 1.8 million curls cascade out of the fryer every hour, McGuinness says: "This is what I've been waiting ...

But there’s a catch: if the water is too hot, or if the correct ratio of cheese-to-starch isn’t achieved, then the cacio e pepe sauce turns into a thin liquid filled with congealed globs of curds.

Before the pasta is fully cooked, take it out of the water and put it in the pan. This is the crucial mantecatura step, ...

Broccoli-cheddar soup gets a creamy, savory upgrade with the addition of cauliflower, garlic croutons, and dijon mustard.