Meet the wee, multilegged chefs behind the world's most sought-after loaves.
Grocery stores may look a little different.
How about them apples? Them apples are older than you think.
Tweaking texture could give us healthy versions of our favorite junk foods—and that's just the beginning
Just in time for the end of summer… in three to five years
We've rounded up 2014's most mind-blowing images for your viewing pleasure
How a mild-mannered children's celebrity plans to save science in America—or go down swinging.
The nitty-gritty on sugar
One cocktail to rule them all
To be safe, maybe limit your all-Snickers diet to just this week.
A seven-item hors d'oeuvres tour through the wonders of bug-eating
An unusual "semi-natural" lab setup quantifies ill effects in mice drinking the equivalent of three sodas a day.
Meet the two chemical reactions that most influence the malt character and color of your brew.
Tips on making Turkey Beer and other highly questionable holiday brews
The creations of this London bartender are among the tastiest marriages of art and science. In his new book, he reveals some secrets.
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.
The precise tuggability of a piece of mozzarella must not be left indeterminate
Last December, Felisa Wolfe-Simon announced the discovery of a microbe that could change the way we understand life in the universe. Soon she found herself plunged into a maelstrom of bitter backlash and intemperate criticism. A dispatch from the frontiers of the new peer review
Thanks to biotechnology and widespread genetic modification, the meal you'll enjoy tomorrow certainly isn't your grandma's feast
To commemorate World Food Day, we look back on science's role in alleviating the hunger crisis. Whale breeding, desert sugar factories, and oyster soup capsules, yum
Whip up a whiz-bang holiday feast using lab-tested principles of chemistry and thermodynamics.
Researchers are teasing out the ways we perceive flavor, from our tongue to our nose to the genes that dictate how we taste food. In the process, they're uncovering exactly which flavors will transform a dish into an offer you can't refuse
For the advanced kitchen chemist, or the merely curious-discover the high-tech appetizers, entres and desserts behind today's culinary revolution