Tips on making Turkey Beer and other highly questionable holiday brews
It's a weird combination, when you think about it
Whip up a whiz-bang holiday feast using lab-tested principles of chemistry and thermodynamics.
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.
We asked a bunch of our favorite people about their holiday plans
A century of agricultural innovation vastly increased the amount of food--but with it came an increased population, and now hunger is on the rise. Fixing it will require an unlikely alliance
Interviews with doctors suggest the Lone Star tick, and the allergy to sugars in red meat that it can cause, is on the rise.
Designed it, anyway. And pro chefs cooked it. Recommended!
All of the food and all of the facts
How Clostridium, a nasty pathogen, makes an infectiously delicious confection
Meet the two chemical reactions that most influence the malt character and color of your brew.
The biology of having just one more slice of pie
One cocktail to rule them all
Irina Polejaeva has the secret to the perfect steak, but is America ready for her recipe?
The Great Twinkie Panic of 2012 seems to be over, but we were worried. Is it possible, in case of need, to craft scientifically authentic Twinkies at home?
Traditional chicken, beef, and pork production devours resources and creates waste. Meat-free meat might be the solution.
Our trusty BeerScientist introduces a recipe for the Mild Marathon ale, using some of the year's most plentiful hops.
Snow White totally could have happened
The science of fixing culinary disasters
Our editors scrounged up some truly bizarre facts.