Barbecue relies on a unique scientific equation

Barbecue can be made with direct or indirect heat

Direct heat, called “grilling” in the USA, involves quickly cooking ingredients directly over the heat source. It's usually used for hamburgers or Japanese yakitori skewers. Indirect heat, where the ingredients are placed adjacent to the flames to cook “low and slow,” is associated with American barbecue dishes like smoked brisket.

Kansas City barbecue makes use of 'burnt ends'

The Midwest city has its own delicious tradition, serving the double-smoked chunks of fatty brisket slathered in the region’s signature thick, sweet-and-spicy sauce.

The food took root with Black Americans in the Civil War era

Because the technique requires little equipment and can tenderize tough or undesirable cuts of meat like ribs, barbecue took root among impoverished Black Americans in the late 1800s. When these communities moved north during the Great Migration, barbecue followed.

The word 'barbecue' is thought to come from 'barbicu'

Modern barbecue originated in the precolonial Caribbean and Americas. The word is thought to come from the Indigenous term for wooden frames used to cook meat high above the fire.

Cookout and barbecue culture boomed in post-war 1950s America

Magazines like "Life" fueled the outdoor cooking craze, and by 1955, barbecue had grown into a $100 million industry. American Studies scholar Kristin L. Matthews explains that the trend fit neatly with Cold War-era consumerism and the emphasis on home ownership.

Every regional American barbecue style, explored

You've heard of Memphis-style barbecue, and may know the difference between Central and East Texas styles. But what about North Chicago barbecue versus South Chicago barbecue? Or Kentucky's preference for mutton? This lively video takes on every American barbecue style they could find, from Virginia to Hawai'i, in 15 minutes.

The original McDonald's served barbecue

Barbecue was a popular roadside cuisine in the early days of the US highway system, and McDonald's, while it was still a small enterprise in San Bernardino, California, served it as a part of its fast food menu.

What it's like to be a competitive barbecue judge

Follow food writer and barbecue lover Mattie John Bamman as he tries to become a certified barbecue judge. The training is practical and subjective, involving learning the strict Kansas City Barbecue Society standards and the judges’ (literal) tastes.

One food writer ranks the best barbecue in Texas every 4 years

Barbecue is so big in Texas that Texas Monthly, one of the state's premier magazines, has its own barbecue editor. That man, Daniel Vaughn, is responsible for ranking the top 50 barbecue restaurants every four years. This short documentary profiles three of them, and shows what Vaughn considers when he's making his picks.

Play food science trivia along with a former state trivia champion

From limitations in panda taste receptors and a surprising food that has been forged into diamonds to the origins of chili pepper heat and the Maillard reaction, test your knowledge during a game of Super Food Science Excellence Trivia Blowout.

The history of molecular gastronomy, from thickening yolks with alcohol to making art with food

Before understanding why they worked, humans used scientific principles, including designing solutions and analyzing outcomes, to develop preservation methods like curing meat and fermenting vegetables. By the 20th century, the application of industrialized food preparation to smaller kitchens set the stage for the subdiscipline of food science.

Watch an animation of what happens inside cookies as they bake in an oven

As temperatures rise and butter melts, trapped water expands, spreading the dough, which remains held together by a network of proteins. Maillard reactions produce browning on the surface beyond 310 degrees Fahrenheit (154 degrees Celsius), while caramelization can be triggered by baking past 356 degrees Fahrenheit (180 degrees Celsius).

Low-and-slow smoking transforms tough cuts into tender, flavorful cuisine

Cooking meats at low temperatures over many hours breaks down muscle proteins and collagen into gelatin, making the meat juicy and soft. Patience, gentle smoke, and moisture retention are needed to avoid dry or chewy results.

What makes food crispy, and how science can be used to maximize this property

The fracturing texture experienced when biting into vegetable tempura, fried chicken, pastry crusts, and other foods comes from having a dehydrated, porous surface. When frying food in hot oil, trapped water vaporizes and escapes, creating tunnels and pores in the food as it dehydrates. Breading, particularly with the large, irregular shapes of panko, and leaveners can help create more air spaces.

Fireworks' chemical composition and internal layout produce their unique displays

The burning of different metal compounds, facilitated by combining fuel with oxidizers, results in explosions of varying colors. The timing and pattern are engineered through the arrangement of pellets and fuses.

The research that led to sour

Scientists are trying to figure out if there are unique receptors that respond to the molecules that make up flavors we associate with calcium, blood, batteries, and other items that often escape dinner menus. Taste researcher Dr. Danielle Reed says the minimum evidence for a taste category typically involves identifying dedicated receptors and then removing them to show the taste vanishes.

Learn how your body is, scientifically, like a firework with its own slow, controlled burn.

Explaining why salt should be used to season food early in the cooking process

Experiments involving the same dishes, with salt added at the start of cooking versus at the end, have been shown to yield drastically different taste outcomes because salt takes time to diffuse into foods, particularly vegetables, whose cells are surrounded by cellular membranes and walls. Salting at the end will produce a concentrated surface coating, rather than even seasoning.

Umami synergy—combining glutamates and nucleotides—can amplify a meal

While glutamates are known for triggering the umami taste through specific taste receptors, nucleotides like IMP and GMP can bind alongside glutamates to enhance the receptor's response. This union explains why certain classic food combinations like bacon and eggs taste exceptionally savory.

How to have a bug-free backyard dinner

An entomologist’s advice for bug-free backyard barbecues, including tips on the use of chemicals and how fans are pretty effective at keeping bugs away.

The surprising science behind Pop Rocks

Have you ever wondered why Pop Rocks makes tiny explosions in your mouth? Well, there’s actually pressurized carbon dioxide bubbles trapped within the sugary candy. This 19-second video shows you what Pop Rocks look like under a microscope.

Famous Catalan dishes

Catalan cuisine is defined by its bold and unexpected flavor combinations, which are largely a reflection of Catalonia’s diverse geography. Meat and seafood are often combined into a single dish, an ode to the region’s fertile soil and coastline. Meatballs with cuttlefish and peas is a common meal enjoyed alongside fresh bread. Salivate over 15 more dishes in this listicle that’s frontloaded with a bit of history.

The role of fire in the evolution of humanity's big brains

Roughly 1.5 million years ago, the brain size of our hominin ancestors exploded. To understand why, Richard Wrangham posited the cooking hypothesis, arguing the adoption of fire as a means to cook food had a lasting impact on our ability to digest...

Beard was influenced by his godfather, a Chinese-born cook

Beard made no secret of the impact that Jue-Let, his godfather, had on his own love of food and cooking. Beard wrote about Let, though he has still been relegated to the annals of American cooking, something historians say is unfortunately common for minorities.

At the beginning of the 20th century, a group of young men ate standard American food—replete with food additives like borax and formaldehyde—as part of government research to better understand food safety.

Glowing chemicals allow scientists to read DNA like a barcode

The process of determining the order of nitrogenous bases in DNA involves first cutting the DNA into fragments, which are duplicated multiple times using bacteria. Fluorescently labeled terminator bases are added to fragments, which are sorted by length and read via laser to reconstruct the sequence.

Honeybees vomit nectar into one another's mouths to transform it into honey

Digestive enzymes break down long chains of complex sugars into simple monosaccharides, while the fanning of their wings helps honeybees evaporate water away. This process increases the acidity of the resulting honey, increasing its shelf life when sealed in beeswax.

The history of many kitchen appliances involves unexpected discoveries and applications, including wartime radar turned hamster defroster and replacing an 'ice king' with heat-stealing boxes.

Fast-casual restaurant Chili's is experiencing a resurgence, with its parent company recently reporting a nearly 32% increase in sales, thanks to passionate Gen Z fans on TikTok.

Coral reefs get their colors from zooxanthellae—microorganisms that line corals' digestive tracts and provide them with sugars in exchange for a home within this protective tissue.

As of 2025, the most cited papers in science include a review of graphene, methods to improve image recognition, streamlining electron density calculations, and optimizing protein studies.

Read a deep dive on the 'all-purpose healing' peptide BPC-157.

While atoms are normally made of protons, neutrons, and electrons, exotic ones have been built with antimatter—alternate versions of normal matter that live for fractions of a second and are about a billion times as rare.

Budweiser stores yeast derived from the original 1800s strain in a secret bunker, which only the Head of Yeast Management can access—not even the CEO

The Great Salt Lake's distinct dual coloration results from high-salinity organisms that only live in the northern portion and produce a purple protein.

Scientists testing how climate change affects plants found, in a years-long simulation study, that poison ivy grew 70% faster with the resulting extra carbon dioxide.

SpongeBob exemplifies Aristotle's philosophy for living well because he understands that happiness doesn't come from external factors like money, recognition, or power.

Louisiana's 'Cancer Alley' is infamous for having some of the highest industrial pollution, toxic air emissions, and cancer risks in the US.

Chaos theory—informally known as the butterfly effect—is the reason why weather forecasts are presented with probabilities rather than certainties.

Some Pokémon have been named after real and fictional organisms, while some real-world species have been named after Pokémon, such as Chilicola charizard and Binburrum zapdos.

The price of gas is a composite made up of several different factors, with the federal gas tax making up less than 20% of what drivers pay at the pump.

Scientists have struggled to pin down Ebola's natural reservoir species for decades, but the available evidence suggests that it's very likely fruit and insect-eating bats found in Africa.

Crows are believed to have intelligence on par with a seven-year-old child and demonstrate complex behaviors, from problem-solving with tools to recognizing human faces.

Hear 50 years of iconic hip-hop samples, the genre's foundational looped tracks

The boiling temperature of water decreases with increasing elevation because the molecules need less energy to overcome the lower atmospheric pressure associated with thinner air.

Quincy Jones' 'Big Band Bossa Nova' helped introduce bossa nova—a jazz-influenced Brazilian genre—to the US

The Mona Lisa's celebrity status and repeated restorations have obscured what made the painting so revolutionary for its time

An initial public offering or 'IPO' is the process of a private company becoming public by putting shares of the company on the stock market for purchase.

The term 'algorithm' originated from the Latinized name of al-Khwārizmī, a 9th-century mathematician whose works introduced Arabic numerals and the decimal-based numeral system to Europe and whose treatise 'Al-Jabr' gave algebra its name.

US intelligence allegedly pursued more than 600 schemes to assassinate Cuban revolutionary Fidel Castro.