A wild new cookbook rethinks what can be done with familiar tools and ingredients.
How a blast of freezing air improves everything from shellfish to pies
The Kitchen Alchemy crew turns earthbound cheese into an airy delight
The subtle science of brine and crunch (recipe included)
The lifecycle of a seasonal delicacy
Cooking green vegetables: why sous vide is better
Plus, how to make a granita margarita
Turn sour old wine into a beautiful holiday gift -- thanks to science
Just in time for campfire season
Join the Kitchen Alchemists to take a look at the myriad uses of xanthan gum
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