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.

By Megan Thompson, Melanie Saltzman, Mark Bittman

By using some chemistry and physics when baking, you can unlock a completely new range of delicious flavors in your holiday cookies.

By Jamie Leventhal

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.

By Jamie Leventhal