Sheet-pan salmon, two-minute meatloaf, and six other recipes.
Hunks of meat, baked goods, and veggies all require different defrosting methods.
A look at the latest treatise on how to bake like a scientist
Yes, it really does help
A quest for the puffed proteins that make a meringue
Two days' hydration makes a flawless cookie, but the Kitchen Alchemists don't need to wait that long
This single-serving dessert takes 60 seconds—and some science.
Swiss Miss is a miss.
You might need some booze before you're done—trust us.
You don't need a full kitchen to make dinner.
Never fret about collapsing candy walls again.
Watch the PopSci team try some buggy dishes.
How do you create a mixture that can easily burst into flames, but only when you want? Just use one of the most unstable mixtures on Earth, plus Elmer's glue
Turns out bread may have more lives than your cat.
"Hey Alexa, listen up!"
Science up an amazing meal, entertain guests, and stay safe and sane.
Outsource your memory.
The high-tech joys of freeze-dried foods
These meats might not be appetizing, but they sure beat the heck out of starving.
Join the Kitchen Alchemists to take a look at the myriad uses of xanthan gum
Make your diet green in every way.
The power of alkalinity
Feel like a pioneer, without all the dysentery and typhoid.
The best metal for the job isn't always the ideal one.