December 3, 2013 A cookie in the oven almost looks like a monster coming alive. It bulges out, triples in size and then stiffens into a crisp biscuit. So how does an oven turn raw dough into a delight? A new animation explains the chemistry behind great baking so you, too, can unleash your inner mad scientist in the kitchen.
March 21, 2013 With a high-tech gadget, scientists can measure how much flavor is released from foods while we're eating. One British chef uses the device to figure out why we love to dip biscuits into tea. A quick plunge really does make the cookie yummier.
March 11, 2013 Art student Risa Hirai has turned her skills in oil painting to elaborate icing decoration. Her works, on exhibit this week at Gallery Tokyo Humanite, feature traditional Japanese motifs on a very Western canvas: cookies.
November 5, 2012 The folks who went to Madame Tussaud's Wax Museum in Washington, D.C., this weekend found out that a little sugar, a chance to meet wax figures of presidents, and voting in life-like voting booths may help kids begin to develop a passion to participate in elections.
December 9, 2011 When people get sick from eating raw cookie dough, raw eggs are usually to blame. But a 2009 outbreak of E. coli that sickened people who ate ready-to-bake Nestle Toll House cookie dough may have been caused by a surprising culprit: the flour.