The kitchen alchemists unleash the power of a familiar plant-derived edible gel
Stop and smell the tomatoes. No, seriously, it helps.
This is a story all about how to keep new food crisp and not turnin' brown.
The high-tech joys of freeze-dried foods
Hunks of meat, baked goods, and veggies all require different defrosting methods.
Keep snacking under control.
The subtle science of brine and crunch (recipe included)
Smoky, flame-kissed vegetables are perfect summer food.
The science behind sauerkraut.
No dirt necessary.
The power to quick-freeze foods with liquid nitrogen opens up exciting new horizons in the kitchen
Make your diet green in every way.
Charge your gadgets with a piece of fruit and some pocket change
Cut down on deforestation.
You don't have to spend hours in the kitchen to whip up something good.
Cooking green vegetables: why sous vide is better
Go eat in the woods.
Electricity not necessary.
Turn sour old wine into a beautiful holiday gift -- thanks to science
Easy preparation before meals, no dishwashing after.
Build a better salad.
Clean all the stains.
Eat in while staying at the inn.
Some unwrapping and assembling may be required. We're not animals.