In 1767, chemist Joseph Priestley stood in his laboratory one day with an idea to help English mariners stay healthy on long ocean voyages. He infused water with carbon dioxide to create an effervescent liquid that mimicked the finest mineral waters consumed at European health spas.

"Celebrating the art of culinary disaster" with online exhibit of charred comestibles.

Researchers at the Univ. of Nottingham have developed a biomass burning cooking stove that converts the heat into acoustic energy and then into electricity, all in one unit.

Food scientists at The Ohio State University wanted to see if cooler water could kill bacteria on dirty dishes like E. coli and salmonella. The study found that even when dishes were washed in cooler temperatures, it still cleaned enough bacteria away to levels accepted in the US FDA’s food code.