Climate ChangeNovember 7, 2018
Why We Need Innovative Nuclear Power
Our future will depend on finding every possible source of reliable, carbon-free energy
Stories by Nathan Myhrvold
Nathan Myhrvold is vice chairman of TerraPower and cofounder and CEO of Intellectual Venturesin Bellevue, Wash. He previously worked for Microsoft as chief technology officer and founded Microsoft Research.
PolicyApril 17, 2018
What the History of Math Can Teach Us about the Future of AI
Doomsayers say it will put us all out of work, but experience suggests otherwise
PolicyFebruary 1, 2016
Basic Science Can't Survive without Government Funding
Without government resources, basic science would grind to a halt
The SciencesNovember 12, 2015
Unnatural Acts of Discovery and Invention
Scientists and inventors thrive on open competition. Governments must set up the rules and reward the winners
The SciencesFebruary 1, 2012
Making Liquids Go Bipolar
It takes a lab to make a perfect salad dressing
The SciencesDecember 1, 2011
Microwave Math That Einstein Would Have Loved
New physics tricks for the most underestimated of kitchen appliances
The SciencesOctober 1, 2011
Spherical Eats
The chemistry of encased mussels and other edible orbs
TechnologySeptember 1, 2011
Cooking That Sucks
Vacuum pumps in the kitchen
EnvironmentAugust 1, 2011
Cryogenic Cooking
Liquid nitrogen can transform oil, berries and even hamburgers
HealthJuly 1, 2011
Ultrasonic French Fries
Smooth and crispy
HealthMarch 13, 2011
The Complex Origins of Food Safety Rules--Yes, You Are Overcooking Your Food
U.S. agencies recommend temperatures and times far beyond those supported by science
The SciencesMarch 1, 2011
A New Spin on Cooking
Chefs are turning to lab equipment to perfect their consommés
The SciencesFebruary 1, 2011
Beer Batter Is Better
How it makes a great fish 'n' chips
The SciencesJanuary 1, 2011
The Science of Sous Vide
How underwater cooking differs from the broiler method
The SciencesDecember 1, 2010
The Incredible, Edible Foam--and the Mysterious Mathematics behind It
Mathematicians are still struggling to understand what happens atop your morning cappuccino