‘Beer Can Chicken’ Myths and BBQ Science Tips

Meathead Goldwyn busts ‘beer can chicken’ myths and shares science secrets for a successful backyard barbecue.

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How to Make the Ultimate Nacho Cheese Sauce

Melting salts are key to this tasty recipe.

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Beer Science: Crafting the Perfect Pint

Two of Oregon’s craft brew experts pore over hops, yeast, malt, and the microbiology of beer.

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Science. It's what's for dinner.

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20:39

Food Failures: Avoiding Grilling and Barbecue Pitfalls

Marinade myths, charcoal chemistry, and the elusive “smoke ring”—the science behind barbecue and grilling.

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16:34

How to Make a Beer Home Brew

How to brew the perfect ale and lager from your stove top.

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21:44

Concocting Condiments

Culinary scientist Ali Bouzari dips into the chemistry behind condiments, from hot sauce to mustard.

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7:09

Under the Influence of Beer Foam

A team of fluid mechanics researchers at Princeton University dive into the anti-sloshing physics of foam.

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Relishing the Science of the BBQ

Mayo myth-busters, a ketchup jar that never jams, and a salute to the pickle.

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Article

Is Your Hot Sauce Up to Snuff?

Use science to improve your latest spicy concoction.

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Bioengineering Beer Foam

Researchers devised a recipe for improving beer foam.

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Article

How Do Scientists Create a Vegan Alternative to Beef?

Beyond Meat says that its new plant-based burger cooks and tastes just like beef.

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Spotlight

A Wedge of Science

From fresh mozzarella to processed American, a look at the science of cheese.

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