Putting food back in the freezer after it thaws causes ice crystals to grow, imparting the unwelcome crunchy texture and mildew-like taste of freezer burn. Now food chemist Srinivasan Damodaran of the University of Wisconsin–Madison has derived an edible antifreeze from papaya enzymes and gelatin. His concoction, which stunts ice-crystal growth, promises always-creamy ice cream and juicier T-bones, even after their third trip between icebox and table.

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For years scientists have been touting a disease-fighting technique called RNA interference. The idea behind it is pretty simple: By piggybacking on the body's own system for silencing genes, researchers think they could stop troublesome proteins from being produced, and, as a result, halt the damage those proteins cause. The trick, though, is that scientists have had a hard time figuring out how to make RNAi, as it's known, work on specific tissues.

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