Two of the main challenges when cooking green vegetables are retaining the verdant hues and emphasizing the fresh flavors on the palate. The battle against browning is often fought by blanching, which has the unfortunate effect of leaching much of the vegetable's flavor into the cooking water. We were looking for a better way.
Five amazing, clean technologies that will set us free, in this month's energy-focused issue. Also: how to build a better bomb detector, the robotic toys that are raising your children, a human catapult, the world's smallest arcade, and much more.