food science

 

6 metal myths and tips for cooking

By Sandra Gutierrez G.

 /  Jul 5, 2022

 

Your food could be better if you salted it at the right time

By Maggie Galloway

 /  Feb 10, 2022

 

5 ways cornstarch can change your life, in and out of the kitchen

By Maggie Galloway

 /  Jan 28, 2022

 

This candy scientist says her job is pretty sweet

By Erin Blakemore

 /  Jan 13, 2022

 

PopSci’s winter issue is ready for you to devour

By Corinne Iozzio

 /  Dec 7, 2021

 

Get this: Fungus can make trash smell like strawberries

By Rahul Rao

 /  Nov 18, 2021

 

Quick fixes for common cooking mistakes

By John Kennedy

 /  Sep 16, 2021

 

Can you handle these fat, fluffy DIY marshmallows? Let’s find out.

By Natalie Wallington

 /  Sep 9, 2021

 

What are calories?

By Sara Chodosh

 /  Sep 8, 2021

 

How to temper chocolate—even in hot weather

By Natalie Wallington

 /  Aug 30, 2021

 

The scientific way to make perfectly creamy fondue

By Pat Polowsky/Saveur

 /  Oct 2, 2020

 

We finally know which bacteria give kimchi its power

By Kat Eschner

 /  Apr 17, 2020

 

The best way to freeze fresh meat

By Alex Robinson / Outdoor Life

 /  Apr 5, 2020

 

How your tongue tells your brain what you’re tasting

By Alex Schwartz

 /  Dec 11, 2019