For the advanced kitchen chemist, or the merely curious-discover the high-tech appetizers, entres and desserts behind today's culinary revolution
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.
Mouse milk (for people), spider-goats, pain-free cattle, and nine more
A new study finds that most foodborne illnesses come from plants, especially leafy greens like lettuce.
Why does cooked steak look and taste so different from raw meat?
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
So odd, yet so true
With the worldâ€™s wild fish stocks plummeting, experts say that something must be done to ensure our seafood supply. Are offshore fish farms the solution?
Earth's yellow sun is the source of its power.
It is the best of what's new.
Tips on making Turkey Beer and other highly questionable holiday brews
What makes each bear species stand out against the rest?