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An Engineering Approach That Makes Turkey Frying a Bit Less Dangerous

Outdoor frying is notoriously dangerous business, mostly due to the precarious combination of fire and propane tanks with moist food and large volumes of scalding hot oil. Here, food expert Alton Brown shows you how to build a free-standing "fry derrick" so as to avoid injury or, worse yet, making a fool of yourself… » 6/12/14 11:40am 6/12/14 11:40am

Top 10 Ways to Perfect Your Daily Routine with the Power of Science

Science is awesome. It explains how birds can fly, why the sky is blue, and how gravity works. However, you can also use science to perfect the tiny details of your everyday life—from sleeping better to working smarter and even cooking better food. Here are 10 ways sciences teaches us how to improve our daily lives. » 7/20/13 3:17pm 7/20/13 3:17pm

Anatomical kitchen tools ruin your appetite as they help you cook

Industrial design often borrows from biology, but does that mean tasting spoons with working tastebuds? How about tongs that grab with humanoid teeth, or a pepper mill that sniffs your food and dispenses just the right amount of seasoning? Christine Chin's Sentient Kitchen imagines cooking utensils with both the form… » 12/16/12 8:30am 12/16/12 8:30am

Saturday Webcomic: Rutabaga asks, "What if the Monstrous Manual was a…

What James Stokoe's Wonton Soup is to culinary science fiction, Eric Colossal's webcomic Rutabaga is to high fantasy foodstuff. This webcomic is the tale of a wandering adventurer who is driven not by heroism, revenge, fame, or money, but by a desire to experience all of the mouthwatering delights his magical realm… » 11/24/12 8:30am 11/24/12 8:30am

Recipes for the Post-Apocalypse: How and why to eat rat meat

Rat is a readily available street food in some Southeast Asian countries, and earlier editions of The Joy of Cooking contained instructions on the proper butchering of squirrels. But rodents have fallen out of favor in most Western cuisines, relegated to mere vermin. So how would you go about cooking a rat if you'd… » 8/05/12 8:00am 8/05/12 8:00am