Featured in molecular gastronomy
We Made Our Own Edible Water Bottles. Should You?
Good for the environment, not so good for your taste buds
Bug-Inspired Candy Boats Add Science To Your Cocktail
An intoxicating collaboration from a celebrity chef and an MIT mathematician
How The Last Transit of Venus in Our Lifetime Will Help Us Find Other Planets
Tomorrow's historical astronomical event is not just a beautiful novelty
Sous Vide Supreme Review: The Tenderest Meats, From the Science Lab To Your Home Kitchen
A new machine aims to bring sous vide cooking to the home chef for the first time
THE FUTURE OF FOOD Molecular Gastronomy for the Masses
For the advanced kitchen chemist, or the merely curious-discover the high-tech appetizers, entres and desserts behind today's culinary revolution
In the kitchens of today's cutting-edge chefs, food processors share prep space with appliances straight out of the lab. See our gallery of the most extreme kitchen tech—as well as...