Food: The Weak Link
Food is the new oil. Land is the new gold. An excerpt from “Full Planet, Empty Plates: The New Geopolitics of Food Scarcity.”
Chef Jack Bishop Breaks Down ‘The Science of Good Cooking’
America’s Test Kitchen chef Jack Bishop explains how science can sharpen your cooking skills.
‘Consider the Fork’ Chronicles Evolution of Eating
Author Bee Wilson examines how changing kitchen tools have influenced what, and how, we eat.
Get the Most Bang from Your Bubbly
Chemist Richard Zare pores over the science of bubbles—from champagne fizz to beer foam.
How Science Can Keep Your Christmas Tree Merry and Bright
Rick Bates, of Penn State University, shares handy tips for how to care for your Christmas tree.
Perhaps Another Reason to Spike That Eggnog?
A perennial holiday mystery: will alcohol kill bacteria in homemade eggnog?
Waste Not: The Ugly Truth About Food Waste in America
Food waste is a growing problem in the U.S., so what can we do to fix it?
Desktop Diaries: Temple Grandin
“I’m pure geek, pure logic,” says Grandin, an animal scientist at Colorado State University.
Bioengineering Beer Foam
Researchers devised a recipe for improving beer foam.
Fires and Invasive Grass Threaten American West
Cheatgrass, an invasive weed, chokes out native sagebrush—and sets the stage for massive blazes.