Smoky, flame-kissed vegetables are perfect summer food.
Stop and smell the tomatoes. No, seriously, it helps.
You don't need a full kitchen to make dinner.
Sheet-pan salmon, two-minute meatloaf, and six other recipes.
"Hey Alexa, listen up!"
Moisture is the enemy of fried potatoes.
This is a story all about how to keep new food crisp and not turnin' brown.
For the advanced kitchen chemist, or the merely curious-discover the high-tech appetizers, entres and desserts behind today's culinary revolution
But do you need supplements?
Fire up the pressure cooker and emulsify the cheese: it's almost game time!
New revelations about the green berry everyone has come to love.
Sex isn't nearly as binary as you think it is.
Spice up your kitchen life with some cool doodads.
It certainly looks that way if you hang around beer people.
Can't keep anything alive? You're not alone.
Find out why your brain works better on fat
Nutritionists used to think nuts should be avoided, but now they're a prescribed part of a well-rounded diet.
We may need to move fish farms onto land to satisfy growing appetites
Any implement that shortens the time it takes to eat pie or guacamole is OK with us.
Warmer waters in the Pacific Northwest are killing salmon before they can reproduce.
8 questions about AquAdvantage salmon, answered
Salmon of the Nushagak River shift their habitat year-to-year—and that has important implications for how we protect these fish.
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.
DNA from fish parts could lead to better TVs and cellphone displays
Dung holds clues about noise pollution and lack of food.
You really can have too much of a good thing.
Whip up a whiz-bang holiday feast using lab-tested principles of chemistry and thermodynamics.
Or, which pepper will make the most hilarious YouTube video when you film yourself eating it?
And get your own, via Kickstarter.
Honoring science's funniest research
Animal, vegetable, miserable
It is the best of what's new.
The low-down on the day's best bargains.
The end-of-week dispatch from Pop Sci's commerce editor. Vol. 9.
Peculiar portraits of championship chickens, by award-winning photographer Tamara Staples
Weekend warriors are tracking the early emergence of spring.
Investigating diseases of prehistory
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.
Overwhelming atmospheric evidence supports the reality of global warming--and humans' role in causing it
Very Important Science
If it feels hard to keep up with nutritional advice, don't worry—cardiologists are here to help.
You're sure to please with these.
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?
How Silicon Valley engineers are transforming cars into very smart, very fast and increasingly opinionated information systems
Google's plan to become your entire web experience does, improbably, involve bananas.
Inside the communications infrastructure of the ultraviolent syndicate
Scientists performed “autopsies from space” to find out how the animals died
Short answer: Do bears poop in the woods?
Amy Rowat studies the structure of a good pie inside and out
Check out the awesome and weird things we found inside
No exceptions--a new study made sure
Book excerpt: How emotions are made
Cutting water consumption requires more consideration than you'd think
Trim, shape, moisturize. Face, legs, whatever.
Earth's yellow sun is the source of its power.
A day in the life of an average American.
What scientists learn about animal cognition helps unravel the mysteries of intelligence.
We put a lot of pressure on species to adapt.
Since its construction in 1851, the limestone structure has stayed remarkably "high and dry."
And why you should probably leave most baby squirrels alone.
The effects spell peril for the entire food web.
Lowell passed away at 92, but his inventions will live on.
Don't subscribe just yet.
Sunscreen is full of chemicals, but is making your own a safer option?
What makes each bear species stand out against the rest?
His skills as a string theorist helped him trace swine flu back to swine and revealed the source of a mysterious salmon plague
Charlier recently analyzed Richard the Lionheart's heart and an anonymous 13th-century cadaver, saying of the latter that it "was smoked, like salmon or like pork." Nom?
Actually good gifts based on "green" puns.
It's not just good news for lovers of salsa.
From fart sniffer to postdoc, the most torturous ways to make a living in science.
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
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
Which industries do the most damage to the environment?
What kind of lunatic straps jet engines to his back and leaps out of an airplane? The kind of lunatic who may well deliver the personal flying machine of our dreams, that's what kind.
Eric Hagerman reports on a revolutionary Channel crossing
More than 50 of the most dangerous, disgusting, humiliating and just plain bad professions
New research uncovers unusual benefits of vitamin D
A new machine aims to bring sous vide cooking to the home chef for the first time
Global warming is taking a toll on fishâ€”and helping jellyfish rule the sea
If cultured fish is fed with wild stock, are we doing more harm than good when we buy fresh from the farm?
A manned mission to an asteroid sounds far-fetched, but a new study says it will soon be possible
Thanks to biotechnology and widespread genetic modification, the meal you'll enjoy tomorrow certainly isn't your grandma's feast