Deborah Franklin
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Long before cooking was common, early humans needed extra energy to fuel bigger bodies and brains. Scientists say simple stone cutting tools likely allowed small-toothed meat eaters to thrive.
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Researchers have confirmed that cooking meat too long over a dry, intense heat creates small amounts of cancer-causing chemicals. Unfortunately, that's just the sort of flavor-enhancing fire you get on a backyard barbecue. What's a summer chef to do?