This interview was originally broadcast on May 22, 2001. Eating out has taught many Americans to be knowledgeable about ordering subtle and complex dishes from around the world, but it's left many of ...

Somewhere between traditional kitchen wisdom and pure culinary chaos lies a magical realm where mushrooms become funnels and cats protect your countertops from hot pots. Welcome to the wonderfully ...

The authors do not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and have disclosed no relevant affiliations beyond their ...

Harold McGee’s new book, “Keys to Good Cooking” (Penguin Press, $35), doesn’t contain a single recipe. But this comprehensive guide on how to purchase, store and prepare foods will revolutionize your ...

The authors do not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and have disclosed no relevant affiliations beyond their ...

Three science demonstrators explore chemistry, air pressure, and science in your kitchen. Three real-life science demonstrators explore the art of chemistry, air pressure, and science in your fridge.

In the week after Easter, we had a lot of old Peeps lying around. No one seemed that interested in eating them, so we used them to measure the speed of light. For centuries the speed of light was an ...