NASA Scientists Created a Super-Hot Exoplanet Atmosphere on Earth
A team heated a cloud of gas up to 2,000°F and blasted it with radiation to see what happens on giant planets that orbit very close to their stars.
Here's a Baby Back Rib Recipe You Can Make in Your Oven
If a summer storm interferes with your barbecue plans, this recipe for juicy baby back pork ribs can be made inside with a regular oven.
Dry-Rub Oven Babyback Pork Ribs Recipe
Not wanting to start Regional Barbecue World War Three, here’s a non-denominational recipe for oven ribs.
Dirty Work: Getting Fish Drunk on Lemongrass-Chili Sauce with Angela Dimayuga of Mission Chinese Food
Angela Dimayuga of Mission Chinese Food shows us that you can use freshly picked eggplants, peppers, and tomatoes to get a fish drunk. Well—to make 'drunken fish,' that is.
Stealing Money from a Hookah Bar Till Is the Easiest Part of the Gig
I was a waiter at a hookah bar in East London where Justin Timberlake blasted on repeat while the waitstaff was constantly stealing from the till. Years later, I've only realized just how special that time was.
These Danish Chefs Just Made Italian Pizza Even Better
Bæst restaurant in Copenhagen is shaking up the geographical notion of the world's best pizza with their wildcard dough. Their crew doesn't want you to half-bake frozen pizzas anymore, so here's a visual guide to making their pies at home without...
This Is What Happens When You're Too Fat to Fly
In the Faroe Islands, an archipelago in the North Atlantic, baby fulmar birds float around helplessly until they lose enough weight to fly. For one week a year, Faroese hunt them in their boats, scooping them from the sea.
The No-Name Street Pizza That Feeds Guadalajara's Bar Crowd
Outside a busy mezcal bar in Guadalajara, there's a white guy from San Francisco’s Haight-Ashbury neighborhood who makes some of the most amazing pizzas from a mobile, wood-burning oven, and every night he's flocked by drunk-hungry patrons with pesos...
How-To: Make Lard Biscuits With Cara Nicoletti
A former pastry chef, fourth generation butcher, and food writer/blogger of Yummy-Books.com, Cara makes the flakiest, airiest lard biscuits we've ever tasted north of the Mason-Dixon line.