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.
Heard a big boom during a polar vortex? Here's what's up.
In the first installment of Kitchen Alchemy, the team delves into the science of pressure cookers in the name of sunflower seed "risotto"
More than 50 of the most dangerous, disgusting, humiliating and just plain bad professions
Discoveries and disappearances in the world of science
Plus, what dolphins think you look like
Here's how they do it.
Analysis of swallowed plant material sheds new light on Oetzi the Iceman
Feeding flies a "cryoprotectant" can save them from the cold
Peculiar portraits of championship chickens, by award-winning photographer Tamara Staples
No, it's not a superweapon.
Preserved in Antarctica since 1907, the Scotch that Ernest Shackleton drank is now available in stores
Consider the chemistry.
And is it already too late?!
Good ol' meat and potatoes. Without the potatoes.
Popular Science is inside the U.N., where 150 heads of state are talking global warming. Will they put momentum behind an international treaty in 2015?
A new science book peers at the exciting secret lives of ingredients
And other odd information from 'ice cream boot camp'
These seven bacterial and viral agents form a deadly bioterror lineup
Biological threats provide fertile plot material for books, movies and videogames
With the worldâ€™s wild fish stocks plummeting, experts say that something must be done to ensure our seafood supply. Are offshore fish farms the solution?
The new metal-organic frameworks taste a bit like Saltines, apparently
A New York woman has set a new record
You will burn. You will freeze. And the moon will explode. Four gruesome apocalypse scenarios from the September 1939 issue of Popular Science.
Because we don't want to run out.
Why does cooked steak look and taste so different from raw meat?
And illustrates some fundamentals of physics.
So odd, yet so true
PopSci tackles life's whys, hows and who-dunnits in this Q&A-style; feature
The lake has been isolated and buried for 14 million years
Research fraud is as old as science itself. Over the years, suspicion of misconduct has swirled around some of science's leading lights.
A collection of essays about every aspect of culinary science shows how much more there is to understand about even the most familiar items
See why all steaks aren't created equally
Our editors scrounged up some truly bizarre facts.
Science headlines in 2004
Researchers at Penn State University announce they are close to cracking the entire DNA set for the now-extinct woolly mammoth
Arctic climatologist Konrad Steffen has spent 18 consecutive springs on the Greenland ice cap, personally building and installing the weather stations that help the world's scientists understand what's happening up there. And what's happening may be much worse than anyone thought possible
No one seems to know how to thaw a turkey in America.
DNA from fish parts could lead to better TVs and cellphone displays
Preserving food isn't hard--the challenge is in the flavor (or lack thereof, or disgustingness thereof)
The tale of the "plant hunters," farming whales, vegetable matter that rains from the sky and more
On this day in 1911, Roald Amundsen became the first explorer to reach the South Pole. From the Popular Science archives, this is the story of "the last of the vikings."
A new theory suggests that unusual greenhouse gases might have kept the planet warm back before the sun was bright enough to do the job.
Charlier recently analyzed Richard the Lionheart's heart and an anonymous 13th-century cadaver, saying of the latter that it "was smoked, like salmon or like pork." Nom?
That heretofore unknown variety of life found deep below the frozen surface of Lake Vostok in Antarctica? Yeah...about that...
The salmon population in an area dosed with iron has doubled.
Why that's good news for alien hunters
Next step: Unscrambling
But it can totally explode in your face.
We predicted that in "a few years hence," science would find a way to harvest the full power of the sun. We're still waiting.
AquAdvantage salmon--otherwise known as the "FrankenFish"--has been approved for consumption already. But now the FDA has ruled on its environmental impact, and not everyone agrees with the ruling.
Cold freshwater from melting Antarctic ice shelves is insulating sea ice from the warming ocean.
What could go wrong if we send all our food safety experts home while the government settles its dumb argument? Oh wait.
Traditional chicken, beef, and pork production devours resources and creates waste. Meat-free meat might be the solution.
Investigating diseases of prehistory
Stories from the coolest day jobs in the world.
Richard Stroud is the nation's chief medical examiner for wildlife, and he's getting a state-of-the-art lab. Poachers beware.
Will Marc Norman's secret ice recipe set speed skating records in Salt Lake City?