Cooking

What Should You Look for When Buying Olive Oil?

Cold-pressed? From Greece or Spain? What really matters when getting your EVOO

How Non-stick Frying Pans Are Made

Spinning the pans helps coatings apply evenly and makes the process hypnotic

Pyrex celebrates its 100th anniversary this year.

How Pyrex Reinvented Glass For a New Age

One hundred years after the birth of the brand, the Corning Museum of Glass pays homage to America's favorite dish

Chimpanzees Can Learn to Cook

Given a microwave-like tool, chimpanzees become chefs

IBM Watson Makes Things Elementary, Indeed

The cognitive computing system makes for an ideal sidekick—in museums, kitchens, hospitals and classrooms

University of Vermont engineering student Joseph Maser gazes down at the prototype of the inflatable airlock for space stations and vehicles that he and three other students built.

Made by College Seniors, These Seven Products Give Us a Glimpse Into the Future

Engineering students at universities across the country took these projects from sketch to reality in one year

Filipino Cuisine Was Asian Fusion Before "Asian Fusion" Existed

A wave of Filipino families in Las Vegas is putting a Pacific spin on fried chicken, hot dogs and Sin City itself

This Onion Will Never Make You Cry

A Japanese food company has designed an onion that won't make you cry

Watching Cooking Shows Could Make You Fat

Put down the remote—new research links cooking shows, higher BMI

WÜF’s dog collar keeps owners connected to their canine companions at all times by offering two-way communication, GPS tracking and exercise monitoring

Five Wild Ideas That Just Got Funded: From A Fitbit for Dogs to Soap Jewelry

Not to mention, a bizarre bike-treadmill hybrid meant to reduce the strain on runners' joints

Mario Batali on Why Farmers Should Be the True Stars of the Restaurant World

In his new cookbook, Mario Batali looks to farmers from across the country for inspiration

Hummus and Goat Cheese Are Out; Ramen and Brussels Sprouts Are In

Food trends, as revealed by the New York Times' coverage

You're doing it wrong.

A Scientist Figured Out the Perfect Way To Cut a Cake—in 1906

A method from 1906 shows the perfect way to cut a cake—if you don't mind putting rubber bands around your confection

Americans Are Serving Alpaca for Dinner

The llama-like animal is growing in popularity for meat eaters in the U.S.

Braised dandelion greens.

What the Heck Do I Do with Dandelion Greens?

These weedy pests should be on your next dinner plate

Cardoons in the garden of Villa Augustus, Dordrecht.

What the Heck Do I Do With a Cardoon?

The labor-intensive crop is absolutely worth the effort

Chorizo nachos are just one of the many delicious options for spicing up Sunday's game.

Five Ways to Spice Up Your Super Bowl Nachos

There is more to nachos than Velveeta and jalapeños

Just one bite of Pico de gallo is a party of flavors.

Why You Should Make Your Own Salsa (With Recipe Included)

This Super Bowl, throw away the jar and chop up some veggies

Can You Fry Things in Space?

Can the good old American tradition of caking foods in grease continue in the vast recesses of space?

Stop Ruining Your Christmas Cookies! Follow These Tips to Better Baking

Here are a few pointers on making the perfect cookies this holiday season

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