Latest chemistry Stories
Recycling one of the planet’s trickiest plastics just got a little easier
Perseverance’s MOXIE tool turns Martian air into pure oxygen
Blind scientists adapted a centuries-old art to make data that can be touched and seen
This solar tower makes jet fuel from sunbeams, water, and gas
How have non-alcoholic beers gotten so good?
The explosive science of fireworks, explained
This lithium-ion battery kept going (and going and going) in the extreme cold
A 120-foot-long ocean simulator is now making waves across the seven seas
Why chemists are watching light destroy tiny airborne particles from within
4 lab accidents that changed the world
You should develop your own black-and-white film. Here’s how.
How to season a cast iron pan
If you love your workout gear, thank the girdles and Flexatards of the past
Inside the high-powered process that could recycle rare earth metals
Can texture change the way food tastes?
The tasty chemicals flavoring the edible cannabis boom
Scientists finally solve the mystery of why comets glow green
Something is making Venus’s clouds less acidic
The hottest new cheese region is … the American South?
This year’s Nobel in Chemistry recognizes the tech underpinning everything from meds to batteries
Why you shouldn’t mix cleaning supplies, even if it looks cool
What is umami? No, really.
The technology behind Shrinky Dinks can make better robots
This could be the milkiest vegan ice cream ever
First Images Of How A Molecule’s Structure Changes In A Reaction
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
Make DIY cold brew coffee—without fancy equipment
Arctic Report: What Are the Northern Lights, Really?
Go full silver alchemist and clean your jewelry with science
Let burning metals lie
Make these tiny, exploding hydrogen bubbles
Impossible Foods unveiled its new plant-based pork replacement. Here’s what it tastes like.
A food scientist breaks down the thermodynamics between marshmallows and hot chocolate
A deep dive into how knife blades are made
Meteorite-eating microbes could help us look for alien life
Mysterious stripes on Saturn’s moon Enceladus may have a new origin story
For better coffee, start with fewer beans
The science behind a firework’s big ka-boom
We’re running out of helium
If life exists on Titan, it’s even weirder than we thought
Listen to the soothing sounds of an explosive ASMR experiment
Inside Chipotle’s two-year process of reinventing its queso
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
Before there was a periodic table, there was chaos
How to brew beer at home in a week
Stay-at-home science project: Two-ingredient Silly Putty
How winter salt actually works
Almost everything you know about cheese is wrong
Here’s why gym clothes smell so rank—and how to freshen them up
Colonial bias gave us an incorrect history of North America’s Indigenous people
These 1,000-year-old, blue-specked teeth could rewrite medieval history
How to make creamy, authentic-tasting gelato at home
The best science jokes to make you laugh, groan, and Google
These elite chemical weapons detectives can prove who’s behind deadly attacks
A Skin Patch Of Ibuprofen Applies Medication Directly To Pain
We might run out of these elements
New Microscopy Technique Gets Close Enough To See The Lengths Of Atomic Bonds