For the advanced kitchen chemist, or the merely curious-discover the high-tech appetizers, entres and desserts behind today's culinary revolution
Whip up a whiz-bang holiday feast using lab-tested principles of chemistry and thermodynamics.
NHL players have 90 sticks to choose from. Here's why 40 percent of them choose this one.
Designed it, anyway. And pro chefs cooked it. Recommended!
How Clostridium, a nasty pathogen, makes an infectiously delicious confection
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.
Tips on making Turkey Beer and other highly questionable holiday brews
Scientists are turning bread into high-tech foam
We asked a bunch of our favorite people about their holiday plans
Meet the wee, multilegged chefs behind the world's most sought-after loaves.
Mouse milk (for people), spider-goats, pain-free cattle, and nine more
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.
DNA from fish parts could lead to better TVs and cellphone displays
A microbiologist explores the distinctive odors of a day at the beach.
Peculiar portraits of championship chickens, by award-winning photographer Tamara Staples
Investigating diseases of prehistory
Overwhelming atmospheric evidence supports the reality of global warming--and humans' role in causing it