Why you should—or shouldn’t—DIY discontinued Hot Pockets By Brian VanHooker/Mel / Published August 14, 2021
This West African spice mix is full of history and flavor By Adrian Miller/Saveur / Published July 29, 2021
Use these commonsense rules to avoid food poisoning By Ruth S. MacDonald/The Conversation / Published July 24, 2021
The best mug, steeper, and more for brewing the perfect cup of tea By Stan Horaczek / Published July 19, 2021
The cooking gear you need—and don’t need—for a camping trip By Noah Lederman / Published June 22, 2021
How a popcorn popper can help you roast coffee beans at home By Alisha McDarris / Published June 7, 2021
The explosion of pasta shapes was fueled by modern technology By Jeffrey Miller/The Conversation / Published May 13, 2021
The Brood X cicadas are coming, and you should eat them. Here’s how. By Sandra Gutierrez G. / Published May 12, 2021
This dog was genetically engineered to be a kitchen appliance By PopSci Staff / Published May 12, 2021
It’s time to start adding edible flowers to your food By Kat Craddock/Saveur / Published April 6, 2021
These 4 DIY spice mixes will kick your cooking up a notch By Meher Mirza/Saveur / Published March 23, 2021
Gas stoves are bad for the environment—but what if the power goes out? By Sara Kiley Watson / Published March 5, 2021
These oranges are for a lot more than juicing By Carlos C. Olaechea/Saveur / Published February 15, 2021
Beautiful mortars and pestles for any type of cooking By PopSci Commerce Team / Published January 7, 2021
Multicultural cooking classes offer up something tasty on Zoom By Max Falkowitz/Saveur / Published December 11, 2020
The top five things other than COVID-19 that could send you to the hospital this Thanksgiving By Peter Hess / Published November 26, 2020
Inexpensive chef knives that will change the way you cook By PopSci Commerce Team / Published November 6, 2020
Go full-on mad scientist by making your own Halloween candy By John Kennedy / Published October 30, 2020
There’s a science to food pairing, and you can learn it here By Peter Coucquyt, Bernard Lahousse, and Johan Langenbick / Published October 22, 2020
The scientific way to make perfectly creamy fondue By Pat Polowsky/Saveur / Published October 2, 2020
Turn a cheap chicken dinner into a Turkish street-food getaway By SAVEUR Editors / Published September 25, 2020
Novelty toasters that will effectively brand your breakfast By PopSci Commerce Team / Published September 4, 2020
Eight great sandwiches to make with your wild game and fish By Field & Stream Editors / Published July 28, 2020
This smart grill thermometer gives barbecue beginners a big assist By Stan Horaczek / Published July 2, 2020
Pressure cookers to transform the way you make dinner By PopSci Commerce Team / Published July 1, 2020
Five skills to learn in your spare time, and how to master them By Harry Guinness / Published May 25, 2020
Stay-at-home science project: Bake s’mores using the power of the sun By John Kennedy / Published May 8, 2020
Sixteen protein-packed veggie dishes to get you through any meat shortage By The Editors / Published May 3, 2020
Twelve meals you can make from frozen produce during uncertain times By Catherine Tillman Whalen/Saveur / Published March 25, 2020
Basturma, baby! Make your own Armenian charcuterie. By Benjamin Kemper/Saveur / Published March 17, 2020
Hit the trail with homemade fruit leather and other dehydrated snacks By Alisha McDarris / Published February 25, 2020
Make the most out of the latest, greatest apple—the Cosmic Crisp By A.A. Newton / Published February 10, 2020
The key to cleaning copper cookware is probably in your fridge By Katherine Martinelli / Published January 24, 2020