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  • Looking behind the kitchen door

    Sit down with Mark Bittman as he brunches with UC Berkeley's Saru Jayaraman to discuss her pioneering work with labor justice and the ongoing movement for change in the national restaurant industry.

  • oyster in shell

    What oysters reveal about sea change

    Head out with ​M​ark Bittman as he braves the elements and cruises along the waters off Marshall, Calif. UC Davis researchers are helping local food producers like Hog Island Oyster Farm monitor the effects of ocean acidification on the marine ecosystem.

  • Mark Bittman and Yong Chen

    Chop suey's next wave

    Take a tour with Mark Bittman through the history of Chinese-American cuisine with his guide, UC Irvine's Yong Chen, author of "Chop Suey, USA: The Story of Chinese Food in America."

  • UC Davis: Cooking safely: Using a thermometer

    Want to be a top-notch chef? Make sure you use a thermometer. It ensures well-cooked, and safe, food, says Christine Bruhn, a UC Cooperative Extension specialist emerita.

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