A microbiologist explores the distinctive odors of a day at the beach.
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.
For the advanced kitchen chemist, or the merely curious-discover the high-tech appetizers, entres and desserts behind today's culinary revolution
All of the food and all of the facts
Tips on making Turkey Beer and other highly questionable holiday brews
Designed it, anyway. And pro chefs cooked it. Recommended!
Peculiar portraits of championship chickens, by award-winning photographer Tamara Staples
How Clostridium, a nasty pathogen, makes an infectiously delicious confection
Meet the two chemical reactions that most influence the malt character and color of your brew.
It's a weird combination, when you think about it
One cocktail to rule them all
The Great Twinkie Panic of 2012 seems to be over, but we were worried. Is it possible, in case of need, to craft scientifically authentic Twinkies at home?
So odd, yet so true
DNA from fish parts could lead to better TVs and cellphone displays
Our trusty BeerScientist introduces a recipe for the Mild Marathon ale, using some of the year's most plentiful hops.
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.
The salmon population in an area dosed with iron has doubled.
Mouse milk (for people), spider-goats, pain-free cattle, and nine more