Whip up a whiz-bang holiday feast using lab-tested principles of chemistry and thermodynamics.
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.
Curiosity has found some intriguing stuff in the Martian dirt, but it's not clear whether trace organic material is from Earth.
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
New research uncovers unusual benefits of vitamin D
Thanks to biotechnology and widespread genetic modification, the meal you'll enjoy tomorrow certainly isn't your grandma's feast
They still get sick and die; they just can't spread the disease
What it takes to mend a dammed-up ecosystem
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.
For traditional mining culture as well as particle physics, it's a real scientific gold mine
Tips on making Turkey Beer and other highly questionable holiday brews
Peculiar portraits of championship chickens, by award-winning photographer Tamara Staples
Preserving food isn't hard--the challenge is in the flavor (or lack thereof, or disgustingness thereof)
Investigating diseases of prehistory
We asked a bunch of our favorite people about their holiday plans
Overwhelming atmospheric evidence supports the reality of global warming--and humans' role in causing it