Food and DrinkScienceDon't Eat the Ancient Clams!By Brandon KeimGearMukka Express: Stovetop Faux CappucinoBy Charlie SorrelCultureCreepiest, Craziest Halloween CandiesBy Lewis WallaceGearWaffles in a Can? Stop the Madness!By David BeckerCultureCoke Dabbles with Herbal MedsBy Sonia ZjawinskiGearMarshmallow Toasting Perfected?By David BeckerGearPrepara Herb-Savor: $30 Plastic Bag ReplacementBy Charlie SorrelGearSpudware: Cutlery Made from PotatoesBy Charlie SorrelScienceIngredients Investigation: Trendy New Sour Frozen Yogurts like PinkberryBy Alexis MadrigalGearKenwood Response: Color Changing KettleBy Charlie SorrelBusinessShmooze Report: Lunch 2.0 At Tagged/NetvibesBy Julie SloaneGearCafe in a Box Goes AnywhereBy David BeckerGearDead Pen Challenge: Biro Cutlery HackBy Charlie SorrelScienceFish Poison makes Hot Things Feel Icy and Cold Things Feel Burning HotBy Aaron RoweGearKitchen Lab: The Highest Tech Food Gadgets on ShowBy Charlie SorrelGearRebel Assault with a Deadly Pepper: R2-D2 Pepper MillBy Charlie SorrelGearLet Them Eat Wii CakeBy Rob BeschizzaGearMonster Tuck: Construction Cutlery for KidsBy Charlie SorrelGearMicroplane Spice Grater: Too Specialized?By Charlie SorrelGearHeineken Draughtkeg: Real Draught Beer AnywhereBy Charlie SorrelScienceAs Tainted Meat Recalled, So Are InspectorsBy Brandon KeimScienceSoftware We'd Like to See: Ingredient ScannerBy Brandon KeimScienceKeep Your Food, Change Your Plate: The New Science of EatingBy Alexis MadrigalGearDo It All Knife: Slice, Grate, Peel, InjureBy Charlie SorrelMore Stories