Bring On the Bubbles

A primer on champagne. (By Anthony Giglio)

Does a Silver Spoon Stop Champagne from Going Flat?

Keep your bubbly bubbling. (By Michele Foley)

Champagne Glasses

Celebrate with bubbles. (By Michele Foley)

Does Tapping a Soda Can Stop the Foaming?

Warning: contents under pressure. (By Alexander Lane)

Can Microwaved Water Explode?

Superheated water means trouble. (By Roxanne Webber)

More Fake Diet Chocolate

This week’s mission: an aerated candy bar. (By James Norton)

Does Gum Really Take Seven Years to Digest?

It sounds like a digestive impossibility. (By Roxanne Webber)

Beer and Cheese

Forget wine: This is the perfect pairing. (By Jordan Mackay)

Why Does Nose Grease Tame Beer Foam?

Frat boy finger lore demystified. (By Joshua M. Bernstein)

Burst in Your Mouth

Gear columnist Louisa Chu experiments with two new lines of chemical additives used for molecular gastronomy dishes. (By Louisa Chu)

Sparkling Shiraz: A Confession

It’s not cool, but I like it. (By Jordan Mackay)

Is Carbonated Water Bad for You?

It depends on the water in question. (By Jason Horn)

The Chillax Conundrum

How to turn down social plans for alone time. (By Helena Echlin)

When Should You Stir Versus Shake a Cocktail?

It depends on what texture and look you are after. (By Roxanne Webber)

Foams: Not Dead Yet

Uncool in restaurants, foams at home are fun. (By Louisa Chu)