Doctor Delicious
See Ted Allen and your favorite Popular Science editors on "Food Detectives" every Tuesday night. Dave Arnold would like to fix you a gin and tonic. Sound good? It will be.
View ArticleHarold McGee, Food Science Guru, Turns His Attention to Serious Drinking
The annual Tales of the Cocktail convention happened again in New Orleans last week, I seem to recall. And somewhere between the sazeracs and the rusty nails, I attended a…
View ArticleWhy I Eat Lion and Other Exotic Meats
In the November issue, we looked at how scientists are using DNA analysis to track down endangered species that are being hunted for food. Here, Dave Arnold talks about why…
View ArticleVideo: Mixing 21st-Century Cocktails with Dave Arnold at Booker & Dax
There's an inescapable showmanship inherent in pouring liquid nitrogen into a champagne flute while a cloud of vapor billows from the -321°F fluid and puffs across the bar.
View ArticlePopSci's Friday Lunch: a Can of Surströmming With Harold McGee
When Popular Science was acquired by Sweden's Bonnier Corporation in 2007, some people thought we'd be eating surströmming, the legendary Scandinavian delicacy of fish left to ferment in cans till the...
View ArticleVideo: Rice Puffs Explode From A Giant Cannon
In a borrowed warehouse space in Brooklyn, I witnessed last week the first test-firing of what will soon be the heart of the Breakfast Cereal exhibit at the Museum of Food…
View ArticleCocktail Calculus Chart: The Inner Workings Of Recipes
The following is excerpted from Liquid Intelligence, a new book by (friend of Popular Science) Dave Arnold. The book is a canonical manual to a better way of understanding and making cocktails. "Think...
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This Smell Synthesizer Lets You Sniff And Play Flavors Like Music
What do you get when you mix "cheesy vomit" with "popcorn"? What about when you add "hazelnut,""coriander seed," and a whiff of "smoke"?Starting October 28, you'll have a chance to find out. At...
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Museum Of Food And Drink Explores The $25 Billion Flavor Industry
Before this week, the Museum of Food and Drink was largely conceptual. In the mind of Dave Arnold, an author, food history obsessive, and the founder of groundbreaking New York City bar Booker &...
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What Are You Doing For Thanksgiving?: Dave Arnold
WikimediaDave Arnold is a food innovator, writer, and host of the radio show Cooking Issues. Arnold is the founder and president of the Museum of Food and Drink and the brains behind Booker and Dax, a...
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Doctor Delicious
Gadgets When the world's best chefs want something that defies the laws of physics, they come to one man: Dave Arnold, the DIY guru of high-tech cooking See Ted Allen and your favorite Popular Science...
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Harold McGee, Food Science Guru, Turns His Attention to Serious Drinking
Science At a cocktail convention, McGee and other experts unleash a cutting-edge arsenal of handy science The annual Tales of the Cocktail convention happened again in New Orleans last week, I seem to...
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Why I Eat Lion and Other Exotic Meats
Science Why do people seek out yaks, bears, and other exotic eatables? An enthusiast tells why, and how In the November issue, we looked at how scientists are using DNA analysis to track down...
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Video: Mixing 21st-Century Cocktails with Dave Arnold at Booker & Dax
Technology There's an inescapable showmanship inherent in pouring liquid nitrogen into a champagne flute while a cloud of vapor billows from the -321°F fluid and puffs across the bar. There's an...
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PopSci's Friday Lunch: a Can of Surströmming With Harold McGee
Science Food-science expert McGee and adventurous culinary technologist Dave Arnold invite PopSci to sample rotten fish When Popular Science was acquired by Sweden's Bonnier Corporation in 2007, some...
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Video: Rice Puffs Explode From A Giant Cannon
Technology New York's Museum of Food and Drink unveils its first exhibit, with a bang. In a borrowed warehouse space in Brooklyn, I witnessed last week the first test-firing of what will soon be the...
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Cocktail Calculus Chart: The Inner Workings Of Recipes
Entertainment Understanding the interplay of acid, sugar, and alcohol gives essential insight into how a cocktail is structured The following is excerpted from Liquid Intelligence, a new book by...
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This Smell Synthesizer Lets You Sniff And Play Flavors Like Music
Science A peek behind the scenes at the Museum of Food and Drink's new Flavor exhibition At "Flavor: Making it and Faking It," the debut exhibit from the Museum of Food and Drink's MOFAD Lab, visitors...
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Museum Of Food And Drink Explores The $25 Billion Flavor Industry
Science The brand-new Brooklyn museum is part Wonka, part science The Museum of Food and Drink is ready for its close-up. The Museum of Food and Drink is ready for its close-up.
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What Are You Doing For Thanksgiving?: Dave Arnold
Science We asked a bunch of our favorite people about their holiday plans PopSci spoke to food innovators about what's on their Thanksgiving menus. PopSci spoke to food innovators about what's on...
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