Your LaCroix can't kill cockroaches. Or you.
Grocery stores may look a little different.
Scientists are turning to microbes to manufacture scents and flavors
Tweaking texture could give us healthy versions of our favorite junk foods—and that's just the beginning
The U.K.'s prescription system might be confusing, but I want it anyway
A new science book peers at the exciting secret lives of ingredients
Why the hardest-working animals, plants, and microbes taste the best
The science of chocolatey deliciousness
Startup Clear Labs is scanning food products to identify just what's in them
Just in time for the end of summer… in three to five years
Designed it, anyway. And pro chefs cooked it. Recommended!
From arsenic to Prozac to the passage of the Pure Food and Drug Act.
Soylent, a milky beverage filled with nutrients, lets drinkers go without real food. Meet the inventor behind the stuff.
Deadly fake drugs are everywhere. Here's the new tech to bust them.
The yeast S. cerevisiae is instrumental in brewing ale. But did you know that it's also instrumental in helping scientists better understand cells?
Our dependence on big systems--big oil, big coal--steers us away from little ones, such as biofuel made from garbage, that are transforming communities in other countries
The FDA finds dangerous levels of medications in weight-loss supplements
Our experts turn up their noses at nothing in their quest for the truth
Our FYI experts answer the science questions that haunt you
For the advanced kitchen chemist, or the merely curious-discover the high-tech appetizers, entres and desserts behind today's culinary revolution
Cellphones, microchips, cars, even iPhones—there's virtually no high-tech Western product that China's cloners can't copy. Pretty soon, you might even prefer their work
A new study suggests that ethanol production could drive up corn prices, leaving U.S. grains and meat in short supply
In the escalating arms race between battery power and consumption, The Cells are losing to The Gadgetsâ€”Big time. Question is, can the chemists catch up to the engineers?
Chemist-turned-barman Eben Klemm proves that drinkmaking is no art.