You don't need a full kitchen to make dinner.
"Hey Alexa, listen up!"
We got you.
Like pirates used to do.
The author creates an ornament—using his barbecue
Field & Stream has put together one killer menu for the perfect summer barbecue.
"Eventually, the tube was so hot that the arc had to be shut down because the fat was on the verge of spontaneous combustion"
Smoky, flame-kissed vegetables are perfect summer food.
Eat in while staying at the inn.
Inspired by the season, a grill built from a V8 engine, a lawnmower powered by the sun, and setting off fireworks remotely
Go from cold to cooking in 30 seconds with a big can of liquid oxygen
You should check your local laws and regulations before firing off your own
Sheet-pan salmon, two-minute meatloaf, and six other recipes.
And you can buy it for $13K soon, it seems
From hacked beer cans to drivable fish tanks, these are the coolest, craziest projects of the year
It's all about that acid.
How our readers turned hairpins into resistance units, electric fans into potato slicers, and asbestos shingles into hotplates.
Moisture is the enemy of fried potatoes.
For beautiful mood lighting, just combine off-the-shelf parts -- and add mineral oil
Father's Day -- June 21st -- is right around the corner
An old logging truck is transformed into a sleek street racer
Introducing a new collection from PopSci's truly mad scientist
It is the best of what's new.
When the furnace turns on, the risk increases.
Hunks of meat, baked goods, and veggies all require different defrosting methods.
They may be past their prime, but that doesn't make them useless.
Don't be a fool when you're picking out tools.
Never miss a game again now that you can tune in to your home channels on the road
The perfect loaf starts with some bacterial friends.
Our scientist zaps tin and silver, shatters glass, and arcs his oven to prove a point.
The lifecycle of a seasonal delicacy
The subtle science of brine and crunch (recipe included)
Make a propane-powered forge in your garage and get your hammer and anvil ready
Deep-frying a turkey can be a delicious Thanksgiving treat—or a deadly conflagration, as our rather dramatic video shows
While other kids played cops and robbers, our columnist made his own explosives. See how to make your own in our video
Popular Science's Best Of What's New Awards, all in one place
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
In the kitchens of today's cutting-edge chefs, food processors share prep space with appliances straight out of the lab. See our gallery of the most extreme kitchen tech—as well as some more accessible gizmos for the home chef
If cultured fish is fed with wild stock, are we doing more harm than good when we buy fresh from the farm?
We may need to move fish farms onto land to satisfy growing appetites
Warmer waters in the Pacific Northwest are killing salmon before they can reproduce.
Salmon of the Nushagak River shift their habitat year-to-year—and that has important implications for how we protect these fish.
8 questions about AquAdvantage salmon, answered
Mouse milk (for people), spider-goats, pain-free cattle, and nine more
The fish spent 19 years under regulatory consideration
The public comment period ends April 15.
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.
A weirdly shaped grill with a battery-powered automatic rotisserie
Patty stuffers, meat claws, grill robots, and more.
DNA from fish parts could lead to better TVs and cellphone displays
Dung holds clues about noise pollution and lack of food.
Let the epic grill battle begin
Make smashburgers like a short order cook.
If you can't drive it or shoot 10-foot flames from it, it's not a grill
The 31st annual Best of What's New awards.
A dozen great ideas in gear
A voice-controlled, Wi-Fi connected cooker
Peculiar portraits of championship chickens, by award-winning photographer Tamara Staples
Bring on the discounts.
They're the Best of What's New.
A quick guide to getting the goods for cheaper.
This is just the wurst robot
Weekend warriors are tracking the early emergence of spring.
Investigating diseases of prehistory
Going off the grid? Keep the electricity on all night.
They wait patiently while a vet tech takes a sample
Underwater camera robot captures the action
Gotta catch 'em all
Existing just to have sex is a solid evolutionary strategy.
The end-of-week dispatch from Pop Sci's commerce editor. Vol. 8.
The end-of-week dispatch from PopSci's commerce editor. Vol. 12.
Five grand buys you huge outdoor BTU bragging rights.
Why does cooked steak look and taste so different from raw meat?
This summer, eat well at a concert in the park, or pretend you're in a Jane Austen novel.
Under the hood of the 1,001-horsepower Bugatti Veyron is a 16-cylinder tale of big egos, aggressive engineering and media sniping.
Overwhelming atmospheric evidence supports the reality of global warming--and humans' role in causing it
An infrared Battleship game, a door handle you can lock with your iPhone, an intelligent kitchen oven and more
Very Important Science
Actually good gifts based on "green" puns.
From intelligent cookers to voice-activated trashcans.
If it feels hard to keep up with nutritional advice, don't worry—cardiologists are here to help.
Inside a high-tech laboratory that's spinning out the future of food (in a centrifuge at 13 Gs)
In a high-tech kitchen laboratory in Seattle, Nathan Myhrvold is putting the finishing touches on Modernist Cuisine, his obsessive 2,438-page cookbook documenting the future of food. I recently visited for a futuristic breakfast
Sprinklers that read your lawn's mind, 3-D phones, speakers that adjust the sound for your location and more
The BioLite is a regular woodstove, meant for camping, but it converts excess heat to electricity so you can plug in any USB-powered gadget. Just in case your iPad dies while you're trying to camp. iPads are important.
Last-minute gift ideas, anyone?