For the advanced kitchen chemist, or the merely curious-discover the high-tech appetizers, entres and desserts behind today's culinary revolution
Whip up a whiz-bang holiday feast using lab-tested principles of chemistry and thermodynamics.
We asked a bunch of our favorite people about their holiday plans
Thanks to biotechnology and widespread genetic modification, the meal you'll enjoy tomorrow certainly isn't your grandma's feast
You should probably just cook it
The food experimenters who publish Cook's Illustrated have put together a cookbook featuring 50 kitchen science lessons every home cook should know. We put some to the test.
As ice barriers melt, pathogens expand their ranges.
The American Museum of Natural History will receive endangered species samples from the National Park Service
Scientists deploy genetic forensics to protect overhunted animals
Fractional freezing will concentrate any beer, provided you have a bit of patience and a very cold freezer.
And why do they always do it so uniformly?
Improved imaging technology helps scientists understand the relationship between a nucleus and the rest of the cell
NHL players have 90 sticks to choose from. Here's why 40 percent of them choose this one.
Raw food takes too long to digest and offers too few calories to grow a human brain. Cooking it is the key.
Russian team investigating the Antarctic lake isolated for 14 million years may have polluted it as they left
A microbiologist explores the distinctive odors of a day at the beach.
The sperm can be used to reseed the reef in the future.
Designed it, anyway. And pro chefs cooked it. Recommended!
Why we sometimes become paralyzed with fear.