More than 50 of the most dangerous, disgusting, humiliating and just plain bad professions
From fart sniffer to postdoc, the most torturous ways to make a living in science.
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.
In the northernmost reaches of Canada, within the Arctic Circle, scientists have found fossils of...camels. Wait, what?
The caveman diet, barefoot running, co-sleeping: We spend an awful lot of time trying to live like our ancestors. Here's why that logic is wrong.
Mouse milk (for people), spider-goats, pain-free cattle, and nine more
AquAdvantage salmon--otherwise known as the "FrankenFish"--has been approved for consumption already. But now the FDA has ruled on its environmental impact, and not everyone agrees with the ruling.
The salmon population in an area dosed with iron has doubled.
DNA from fish parts could lead to better TVs and cellphone displays
For the advanced kitchen chemist, or the merely curious-discover the high-tech appetizers, entres and desserts behind today's culinary revolution
Thanks to biotechnology and widespread genetic modification, the meal you'll enjoy tomorrow certainly isn't your grandma's feast
Peculiar portraits of championship chickens, by award-winning photographer Tamara Staples
Jellyfish invasions, Internet auctions, god particles: Read about the year's biggest science stories before they happen. Bonus: How to decipher geeky jargon and when to buy a DeLorean
Investigating diseases of prehistory
Overwhelming atmospheric evidence supports the reality of global warming--and humans' role in causing it
Earth's yellow sun is the source of its power.
It is the best of what's new.
So odd, yet so true