Chef David Kirschner, CEO and founder of dineDK Private Dining, shared his tips for making restaurant-quality, silky-smooth dressings that won't split.

However, it's easy to mess up the emulsification so that the dressing splits or just doesn't emulsify at all. To get a good emulsion, you should slowly add the oil to the vinegar or other liquids ...

Get Instant Summarized Text (Gist) A new technique enables the creation of uniform oil lenses on water surfaces, aiding the study of emulsions. This method, discovered accidentally, involves using ...

India has been granted permission to unload sanctioned Russian oil at its ports until February 27. The US sanctions have disrupted India's access to cheap Russian oil, and Indian refiners are ...

Korin Miller has spent nearly two decades covering food, health, and nutrition for digital, print, and TV platforms. Her work has appeared in Women's Health, SELF, Prevention, The Washington Post ...

The industry is pumping ever more oil and natural gas, but it is doing so with only about three-quarters as many workers as it employed a decade ago. By Rebecca F. Elliott Rebecca F. Elliott spoke ...

While crude markets will see higher prices and consumers will be forking out more for gasoline and diesel costs in the near term, the spike is only temporary, said oil watchers whom CNBC spoke to.

Oil prices rose to three-month highs on Friday ... for both benchmarks were last seen in October 2o24. For starters, a temporary rollover of existing OPEC+ production curbs that was announced ...