Latest chemistry Stories
The world’s worst conductor could be a game changer in the climate crisis
Watch this picture-perfect video on how camera film works
Diamonds contain remnants of Earth’s ancient atmosphere
Chemists think they’ve found a way to make opioids less addicting
Adding enzymes to bioplastics can make them disappear
5,000 tons of ancient ‘extraterrestrial dust’ fall on Earth each year
Go full silver alchemist and clean your jewelry with science
Callaway designed its Supersoft golf balls to spin, but not break
How to remove stains of any kind
High-fructose corn syrup vs. sugar: Which is actually worse?
Were rocks on the menu for these ancient birds?
How to season a cast iron pan
See the wonderful world of fermented foods on one delicious chart
This lightbulb is more than 100 years old—and it still works
Hackers accessed a Florida water treatment plant’s system and tried to make a dangerous change
Fish blood could hold the answer to safer de-icing solutions during snowstorms
Anti-nutrients might sound scary, but you need them in your diet
Everything you thought you knew about winter tires but didn’t
Learn your sourdough starter’s funky secrets
How to make perfect pie crust with the power of science
Chemistry sets to get your child excited about science
How scientists keep ancient shipwrecks from crumbling into dust
The moon is (slightly) wet, NASA confirms. Now what?
The scientific way to make perfectly creamy fondue
Why the Beirut blast created a mushroom cloud
Corning’s new Gorilla Glass could make your phone screen a lot harder to break
How to make creamy, authentic-tasting gelato at home
Colonial bias gave us an incorrect history of North America’s Indigenous people
Almost everything you know about cheese is wrong
Stay-at-home science project: Two-ingredient Silly Putty
How to brew beer at home in a week
Inside Chipotle’s two-year process of reinventing its queso
If life exists on Titan, it’s even weirder than we thought
The science behind a firework’s big ka-boom
For better coffee, start with fewer beans
A deep dive into how knife blades are made
A food scientist breaks down the thermodynamics between marshmallows and hot chocolate
Impossible Foods unveiled its new plant-based pork replacement. Here’s what it tastes like.
Next-level cocktail books for aspiring bartenders and mixologists
Meteorite-eating microbes could help us look for alien life
Mysterious stripes on Saturn’s moon Enceladus may have a new origin story
Why don’t fake flavors taste like real fruit?
Here’s how life could thrive on a planet orbiting a black hole—and other alternative suns
An experiment hinted at Martian life in the ’70s. So why did we stop looking?
The weirdest things we learned this week: Deadly rainbows, face blindness, and mysterious pink snow
Super rodents, atomic math, and Marilyn Monroe: everything you need to know about moles
The Nobel Prize for Chemistry just honored something you actually care about—your phone’s battery
We might run out of these elements
We’re running out of helium
Listen to the soothing sounds of an explosive ASMR experiment
Before there was a periodic table, there was chaos
Before there was a periodic table, there was chemical chaos
How winter salt actually works
Here’s why gym clothes smell so rank—and how to freshen them up
These 1,000-year-old, blue-specked teeth could rewrite medieval history
The best science jokes to make you laugh, groan, and Google
An updating list of science jokes to make you laugh, groan, and Google
These elite chemical weapons detectives can prove who’s behind deadly attacks
This year’s Nobel Prize in chemistry ‘rewards a revolution based on evolution’
The weirdest things we learned this week: Lady Liberty’s big secret, the ultimate exercise hack, and a penis in a bottle
Shooting portraits on photo paper is a mixture of chemistry and a dying art
The complicated, century-long relationship between swimming pools and chlorine
Robotic noses could be the future of disaster rescue—if they can outsniff search dogs
You should buy an instant film camera—here’s how
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