Bath fizzies for all your holiday gift needs
Just in time for campfire season
Hunks of meat, baked goods, and veggies all require different defrosting methods.
This complicated chemical process is a far cry from smartphone photography.
A glass of instant Kool-Aid requires eight ounces of water and a surprising amount of innovation
The science behind sauerkraut.
The method and chemistry behind your favorite caffeine source.
The high-tech joys of freeze-dried foods
Turn sour old wine into a beautiful holiday gift -- thanks to science
The subtle science of brine and crunch (recipe included)
Half a dozen things you can do with a standard resealable jar
This single-serving dessert takes 60 seconds—and some science.
For all the nerdy sweeties out there
Need something to put in your homemade DIY sous-vide machine? Try Paul's buckwheat rye gelato
Swiss Miss is a miss.
A look at the latest treatise on how to bake like a scientist
Cooking green vegetables: why sous vide is better
Good for the environment, not so good for your taste buds
Yes, it really does help
Think of them like mini H-bombs.
It's cheap, easy, and quick. Did we mention cheap?
How practical for the amateur cook is the massive Modernist Cuisine cookbook? I whirled some peas to find out
The power of alkalinity