Icy ice cream? Gooey gelato? Ice cream experts dish on the science behind your favorite frozen desserts.
Looking for dairy-free or low-sugar ice cream recipes? A chemist gives tips and substitutes to customize your favorite frozen treats.
Two chefs at the world-famous restaurant Noma explain why the microbes at work in fermentation are key to unlocking flavors in their food.
The controversial idea of spontaneous generation—that life could arise from non-living matter—was debunked by Louis Pasteur in an experimental showdown.