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Future of Food: This genetically engineered salmon may hit U.S. markets as early as 2020
People are eating more fish than ever, and a third of global stocks are threatened by overfishing. A small company says its genetically engineered salmon can help meet the demand, as critics say it’s a step in the wrong direction.
4 scientific tips to make your holiday cookies burst with flavor
By using some chemistry and physics when baking, you can unlock a completely new range of delicious flavors in your holiday cookies.
How to cook the perfect Thanksgiving turkey, according to science
Thanksgiving turkeys often come out dry and tasteless, but not this year. Here's how you can use basic chemistry to make a stunning main dish for you and your guests to gobble down.
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