We have a soft spot for American cheese, viewed in a hazy glow of nostalgia, but we wouldn't exactly call it "good" cheese. Or "cheese." Still, it has one major advantage over cheeses made from, like, dairy products: it melts perfectly. Luckily, Nathan Myhrvold and the Modernist Cuisine team have figured out a way to give any cheese that perfect meltiness--just needs a little sodium citrate. Our friends at Saveur have the (surprisingly simple) recipe. And don't forget to check out the rest of this week's food tech coverage.
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.