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
Earth's yellow sun is the source of its power.
Mouse milk (for people), spider-goats, pain-free cattle, and nine more
What it takes to mend a dammed-up ecosystem
Stories from the coolest day jobs in the world.
Jellyfish invasions, Internet auctions, god particles: Read about the year's biggest science stories before they happen. Bonus: How to decipher geeky jargon and when to buy a DeLorean
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.
The discovery could help make cars, computers, and other machines more efficient
DNA from fish parts could lead to better TVs and cellphone displays
Peculiar portraits of championship chickens, by award-winning photographer Tamara Staples
The Arctic's "new normal" includes more plants, less snow
Investigating diseases of prehistory
Rubbing your finger around the rim of the glass is much like taking a bow to a violin string.
Overwhelming atmospheric evidence supports the reality of global warming--and humans' role in causing it
Thanks to biotechnology and widespread genetic modification, the meal you'll enjoy tomorrow certainly isn't your grandma's feast