Thanks to biotechnology and widespread genetic modification, the meal you'll enjoy tomorrow certainly isn't your grandma's feast
More than 50 of the most dangerous, disgusting, humiliating and just plain bad professions
What makes each bear species stand out against the rest?
The explanation for the infestation.
A microbiologist explores the distinctive odors of a day at the beach.
Love of spicy food isn't just desensitization, or cultural upbringing--it also has ties to who you are.
The latest in a long line of destructive invasive species in Florida might be one of the worst.
As ice barriers melt, pathogens expand their ranges.
One mad cow rattles America. An index of facts and fears.
Soylent, a milky beverage filled with nutrients, lets drinkers go without real food. Meet the inventor behind the stuff.
Peculiar portraits of championship chickens, by award-winning photographer Tamara Staples
It's an ultrafast killing machine with bleeding-edge aerodynamics. Not a pet.
With the worldâ€™s wild fish stocks plummeting, experts say that something must be done to ensure our seafood supply. Are offshore fish farms the solution?
The banana as we know it is on a crash course toward extinction. For scientists, the battle to resuscitate the world's favorite fruit has begun--a race against time that just may be too late to win
From the archives: things you're afraid to ask about digestion.
Good ol' meat and potatoes. Without the potatoes.
There were rumors that the African tigerfish could catch and eat flying birds, but it hadn't been proven until now.
Raw food takes too long to digest and offers too few calories to grow a human brain. Cooking it is the key.
Consider the chemistry.
So odd, yet so true