Tony Denning of Maple Leaf Farm in Canterbury started making maple syrup after he was laid off from his construction job three years ago. The sugarhouse is now a modern maple-producing operation using miles of plastic tubing, a vacuum...

Explore kitchen chemistry as Ruff Ruffman and his brother Scruff compete in a cook-off. [6 min, 16 sec]

Sam Penix and Sam Lewontin, of Everyman Espresso in New York City, and Harold McGee, author of On Food and Cooking, percolate over how to get the most out of your grounds. From the chemex to the wood neck, the brewmasters filter out...

America's widely eaten banana variety, the Cavendish, could be wiped out by a fungus.

Barry Estabrook discusses supermarket tomatoes and the people who pick them in Tomatoland.

America's Test Kitchen editorial director Jack Bishop talks about the science behind a perfect loaf. [22 mins. 26 secs.]

Horticulturalist Harry Klee is on a mission to bring great taste back to the supermarket tomato.

Explore what a dairy scientist does. Discover how scientists work to improve the taste of ice cream.

The millennia-spanning story of a cold one. [3:28]