Ricin is one of the most poisonous substances on Earth and it's scarily easy to make.
To commemorate World Food Day, we look back on science's role in alleviating the hunger crisis. Whale breeding, desert sugar factories, and oyster soup capsules, yum
We asked a writer to notice and decode the science claims he heard on a typical day. they averaged one every 10 minutes. And they werenâ€™t very scientific.
We asked a writer to notice and decode the science claims he heard on a typical day. They averaged one every 10 minutes. And they weren't very scientific.
Using nature as a guide, geneticists build plants with qualities evolution could never produce
Looking for a clean fuel that grows anywhere, needs only sunlight and water, and could produce enough oil to free the U.S. from its petroleum addiction? Here´s one start-up's plan for converting oil from algae-yes, algae
I consumed nothing but Soylent, a food-replacing beverage, for a week. Here's what happened to me (and my poop).
Soylent, a milky beverage filled with nutrients, lets drinkers go without real food. Meet the inventor behind the stuff.
Mannitol, a plant-produced sweetener used in gum and candies, has proven effective at blocking production of a Parkinson's-related protein.
From our archive: a reporter's LSD trip, a guide to getting high during Prohibition, and more
Investigators still don't know why or how this poisonous compound came to be found in a Las Vegas hotel room, but we've got the beta on its deadly effects
Some delicious new research.
Rossi--a lone Italian inventor with no real credentials and a history as a convicted scam artist--has convinced a small army of researchers that his box can harness a new type of nuclear reaction. What if they're right?
From arsenic to Prozac to the passage of the Pure Food and Drug Act.
The food experimenters who publish Cook's Illustrated have put together a cookbook featuring 50 kitchen science lessons every home cook should know. We put some to the test.
Researchers are teasing out the ways we perceive flavor, from our tongue to our nose to the genes that dictate how we taste food. In the process, they're uncovering exactly which flavors will transform a dish into an offer you can't refuse
Winners of the Nikon's annual Small World competition represent the best in through-the-microscope photography
The battle over genetically modified food is over: Supercrops won. Now crops designed to yield drugs and vaccines have come close to slipping into our food supply. No one knows if they're safe, and everyone involved seems to have something to hide.
Depending on who you ask, these long-ignored, widely-scattered elements are either a dealbreaker or no problem at all
Tweaking texture could give us healthy versions of our favorite junk foods—and that's just the beginning
Scientists look to worm jaws, tougher than human teeth, for the next class of super-strong aerospace and construction material
The tale of the "plant hunters," farming whales, vegetable matter that rains from the sky and more