Fact: pressure cookers pump out optimal foods at 15psi, says Dave Arnold. Problem: most home pressure cookers max out well below that. Solution: Hack that little punk into submission, then feast on the rewards. Warning: Do not try this at home.

Next time you go out to a restaurant, request a big fork. According to researchers, it's an effective way to control how much you eat—without leaving you hungry at the end of the meal.

First, man discovered fire. Then a bunch of random stupid unimportant stuff happened. Then, man discovered pizza delivery. And Serious Eats takes it from there, with a fantastic rundown of the evolution of man's greatest achievement in food transportation.

It's a little sad that the shuttle program is coming to an end, but, on the bright side, we have no reason to fear human ingenuity is ending. Why? Just look at these syringe-pumped McNuggets. Our future is bright, humans.

...for Think Geek has a Molecular Cuisine Starter Kit that should get you well on the way toward that coveted sous chef job at Alinea you've been eyeing ever since Chez Gizmodo's Taste Test.

The grilled cheese is usually a humble affair. Bread. Butter. Cheese. Not for Eleven Madison Park's Daniel Humm, who turns the plebeian snack into an supersandwich—using only an 8" knife and a, broiler, and grocery store ingredients.

Potato chips might come in every flavor under the sun these days, but all the jalapeño-cheddar dust in the world won't make up for a soggy bag of tater goodness. And here's the secret to the DIY crunch you crave.

I'm taking the last sip of home-brewed purple liquid. It's sweet yet balanced, fizzy yet quenching, smooth yet these words look a bit blurry. It tastes like a dangerously well-mixed drink. And just 48 short hours ago, it was Welch's.

The Mast Brothers channel old-school artisanal techniques in their chocolate. Now, with our friends at Eater, we'd like to show you the other extreme: How Le Bernardin executive pastry chef Michael Laiskonis crafts one of his signature mind-bending desserts, Egg.

Don't take it from me, a guy who was basically birthed, then incubated inside a rice cooker, take it from Roger Ebert, whose love of the rice cooker translated into a full-length book on why everybody needs one.

Nathan Myhrvold, Bill Gates' former right-hand man is well known as the mastermind behind Intellectual Ventures. But he's also an insane chef, who's been working on the definitive guide to modern cooking, a six-volume, 2400-page tome, Modernist Cuisine. It's delayed.

The basic premises of going to a restaurant haven't changed tremendously throughout history. You sit down. You order. It shows up. Maybe it's good. But new, high tech establishments around the world are putting a innovative spin on eating out.

You've heard of Batter Blaster, the surprisingly tasty pancake that's sprayed out of a can. That was just the beginning. Here's our exclusive look inside the Batter Blaster R&D lab fridge, and what's coming next. To start: Bacon. Flavored. Pancakes.

Only food prudes are afraid to dabble with a little hot sauce occasionally. But why do any of us enjoy it at all? Capsaicin, the chemical behind hotness, causes your brain to literally think your tongue is on fire.

The Enterprise is here. Set phasers to delicious. [Think Geek]

There's not much you can say about this video of a bartender pouring out a series of rainbow-hued shots than WOW. I wonder if they all tasted different?

Hey America: You waste almost 40 percent of the food you produce. WTF? Sure, you can address that by making behavioral changes, but, uhm... boring! Fortunately, we can fix this. With gear.

A single man—poultry tycoon Austin J. DeCoster—was responsible for this year's salmonella outbreak that sickened almost 2,000 people across 22 states, and forced a recall of half a billion eggs. How did it get to this point?