Cheese is a relatively simple food. It’s made with milk, enzymes – these are proteins that can chop up other proteins – bacterial cultures and salt. Lots of complex chemistry goes into the ...

A large Swedish study reported a lower risk of dementia among middle-aged and older adults who consumed higher amounts of ...

What if the fictional Dr. Frankenstein was real? What if Dr. Frankenstein was a food science chemist? What would he make? Wonder no longer. Doritos has made Nacho cheese flavored alcohol. Doritos ...

Fungi and bacteria play a big part in shaping the flavor and texture of cheese. BSIP / Universal Images Group via Getty Images Some cheeses are mild and soft like mozzarella, others are salty-hard ...

Recent clinical trials have shown that regular-fat cheese doesn’t ruin blood lipid profiles the way butter might. In fact, ...

Gourmands are well aware of the many varieties of blue cheese, known by the blue-green veins that ripple through the cheese. Different kinds of blue cheese have distinctive flavor profiles: they can ...

When you think of ricotta, what comes to mind? For years, the first thing that came to my mind was the mounds of white fluffy cheese I would purchase from the deli counter that would become the cheesy ...

Brie may rule yuletide charcuterie boards, but if you’re craving some luscious, gooey mac ‘n cheese, processed dairy products take the cake. Velveeta, in particular, rises above the competition when ...

Laura holds a Master's in Experimental Neuroscience and a Bachelor's in Biology from Imperial College London. Her areas of expertise include health, medicine, psychology, and neuroscience. Laura holds ...