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
Whip up a whiz-bang holiday feast using lab-tested principles of chemistry and thermodynamics.
A book by a Danish scientist and a Danish chef makes the fifth taste accessible
Scientists are turning bread into high-tech foam
Our editors scrounged up some truly bizarre facts.
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?
The creations of this London bartender are among the tastiest marriages of art and science. In his new book, he reveals some secrets.
Ricin is one of the most poisonous substances on Earth and it's scarily easy to make.
Want to make a homebrew by Election Day? It's possible!
Investigating diseases of prehistory
You've built your own carbonator; now start mineralizing
The flies, created by the same company that has tested genetically modified mosquitos, are designed to crash local populations of the pest.
We asked a bunch of our favorite people about their holiday plans
Scientists are finally unspooling how spider silk works.
Overwhelming atmospheric evidence supports the reality of global warming--and humans' role in causing it
Martha Harbison, a senior editor at Popular Science and former physical chemist, introduces a new column on the science of homebrewing.
KFC to be earth's first brand name visible from space
To rescue the Earth, we need bold engineering ideas that go beyond simple recycling
Earth's yellow sun is the source of its power.
It is the best of what's new.
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?
His skills as a string theorist helped him trace swine flu back to swine and revealed the source of a mysterious salmon plague
The expected rules of physics are no match for a determined tea leaf.
We are very excited to learn about how snakes get to know each other, and also to be kind of weirded out.
NHL players have 90 sticks to choose from. Here's why 40 percent of them choose this one.
How to grow a jaw on your back
And other visions of the future
The new metal-organic frameworks taste a bit like Saltines, apparently
Stock up for summer
Nano-treated concrete could endure for millennia, and provide a solution for very-long-term nuclear containment
Global warming is taking a toll on fishâ€”and helping jellyfish rule the sea
What makes each bear species stand out against the rest?
The long tale of battery evolution, starring unsuspecting frogs, pink bunnies and doomed satellites.
A collection of essays about every aspect of culinary science shows how much more there is to understand about even the most familiar items
Self-medication is only the start.
BeerSci's complete guide to the brew kits, books, and oak barrels needed to make tasty beer at home
Researchers say the Midwestern astronaut might really have said "one small step for a man."
Two of this summer's sci-fi movies share one of Hollywood's oldest obsessions--the inherent risk of unchecked genius. Here's how this trope has evolved through the decades.
Which industries do the most damage to the environment?
New rules under the sea and on the plate
They still get sick and die; they just can't spread the disease
The yeast S. cerevisiae is instrumental in brewing ale. But did you know that it's also instrumental in helping scientists better understand cells?
In the northernmost reaches of Canada, within the Arctic Circle, scientists have found fossils of...camels. Wait, what?
Scientists discovered the tiny clam crawling on California sea urchin spines. Its Linnaean name is Waldo, mostly for the sake of puns, I think.
The first European explorers thought they were American Indian burial mounds, but found only dirt and pebbles inside when they sliced one of the mounds in half.
The Arctic's "new normal" includes more plants, less snow
A marine scientist plans to use mackerel as surrogate parents for Pacific bluefin tuna
Plus, science sushi. Yum!
Scientists say it's time to start appealing to our tastebuds rather than logic
Science tackles the hard questions at last.
Cassie and Jesse set sail.
In the first installment of Kitchen Alchemy, the team delves into the science of pressure cookers in the name of sunflower seed "risotto"
Have a bad attitude? You might just need better instructions
Scientists call it 'the first self-replicating species we've had on the planet whose parent is a computer'
If cultured fish is fed with wild stock, are we doing more harm than good when we buy fresh from the farm?
"Cabled observatories" will give scientists a better picture of the unknown
What it takes to mend a dammed-up ecosystem
The explanation for the infestation.
Consider the chemistry.
There were rumors that the African tigerfish could catch and eat flying birds, but it hadn't been proven until now.
The state of diarrhea-preventing goat milk, flu-resistant poultry, and cleaner pigs.
The ocean didn't break it down— it only made it stronger.
A bold mandate from the European Union aims to make new electronics less toxic for everyone
New research uncovers unusual benefits of vitamin D
Thanks to biotechnology and widespread genetic modification, the meal you'll enjoy tomorrow certainly isn't your grandma's feast