Featured in culinary science
How to make the perfect french fry, according to science
The key is a crispy exterior and a soft interior.
Add a dash of chemistry for the best microwave mug cake of your life
This single-serving dessert takes 60 seconds—and some science.
To make chef Jet Tila’s chewy drunken noodles, you’ll need to brush up on your chemistry
Make rice noodles with two hotel pans and a whole lot of science.
You can taste garlic with your feet
Garlic's Allicin can go through the protective layers of your skin.
Alton Brown Seasons Steak With A Power Drill
Grill, baby, grill
Alton Brown’s Mega Bake
Your EZ-Bake Oven has nothing on this
Alton Brown’s Jet Cream
Carbonated ice cream in just 10 seconds
Alton Brown’s secret workshop
Inside the mad (food) scientist's lair.