This week, PopSci took a look at re-shaping the hot dog -- a notorious choker of children, apparently -- as well as an affordable new sort of toilet.
Japan unveiled a new robot, AGAIN. This one is modeled on the hummingbird, and can hover in place on its four tiny wings.
And we went to the gym, future-style.
In December, Soichi Noguchi promised to become the first sushi chef in space. But, though we've been avidly following his Twitter feed and impressive Twitpics from the ISS, there've been no sightings of the astronaut's culinary side.
Everyone's talking about sous vide, the scientific cooking method that's making its way from the lab to the home kitchen. The Sous Vide Supreme, which we reviewed earlier this week, is the first turnkey sous vide setup for home cooks. But we DIY kitchen nerds haven't been idly waiting for an off-the-shelf solution: We cobbled together our own sous vide setups years ago. It can be done by piecing together a few readily available components -- or even, for more intrepid tinkerers, by soldering together some less readily available ones. Here's how.
Japanese astronaut Soichi Noguchi has successfully lifted off from Baikonur Space Center on the steppes of Kazakhstan, bringing with him the first sushi in space.
"We had a training in Japan and I was stupid enough to train [my fellow astronauts] to be sushi lovers," he told Reuters.
Much beset by magnet quenches, birds, bread, black holes, evil time travelers, and fools, the Large Hadron Collider successfully came online and orbited a proton beam today!
Photographs of the triumphant moment are within.
Our friend the GeoEye-1 satellite, which tirelessly photographs the world at half-meter resolution from its constant orbit, swung by the Dubai Airport the other day and took this snap of the Dubai Airshow, in progress this week.
National Geographic has published a beautiful gallery of aerial photos of the Sahara, shot by George Steinmetz. Steinmetz shoots his pictures while soaring above the Earth on a gasoline-powered paraglider he built himself.
We've all experienced the fluid-dynamics phenomenon known as the "teapot effect." Every time you pour out a nice relaxing cup of tea, a little of the elixir dribbles down the outside of the spout of the teapot, dampening your doily and your spirits.
It happens because liquid clings to the lip of the spout instead of exiting neatly, especially at low rates of flow.
Cyril Duez and his team of fluid dynamicists could not tolerate one more dribble. They have identified the root cause, a "hydro-capillary effect" that makes the tea fail to leave the spout material gracefully. Two techniques can be used to combat this.