Do you side with science on this important issue?
The science of fixing culinary disasters
A new science book peers at the exciting secret lives of ingredients
What have the Romans ever done for us?
We asked a bunch of our favorite people about their holiday plans
A book by a Danish scientist and a Danish chef makes the fifth taste accessible
Fabien Cousteau and his team are setting out to break the record for living in an underwater habitat.
Master brewers fine-tune strains of yeast to craft the perfect beverage.
Thanks to biotechnology and widespread genetic modification, the meal you'll enjoy tomorrow certainly isn't your grandma's feast
At the dawn of Prohibition, the future of happy hour looked bleak, but PopSci's archives reveal that within every speakeasy resides a science lab, and within every bootlegger, an unlikely inventor or chemist
Find out why your brain works better on fat
First stop: Flat-pack pasta.
How does it get so...solid?
The author subjects himself to genetic tests, scans and other high-tech diagnostics to report on how the trend toward "personalized medicine" will affect us
Tweaking texture could give us healthy versions of our favorite junk foods—and that's just the beginning
Or, which pepper will make the most hilarious YouTube video when you film yourself eating it?
Lethally spicy hot sauce causes heart attack in an otherwise healthy eater
Tips on making Turkey Beer and other highly questionable holiday brews
Our editors scrounged up some truly bizarre facts.
Here's why humans love pain.
Digesting yeast is no mean feat