When heat becomes science, food turns into fire. This Carolina Reaper curry isn’t about taste—it’s about the biology of ...

Almost 20% of packaged foods and beverages in the US contain synthetic dyes, often paired with excessive sugar to attract children. These additives have been linked to behavioral issues, yet remain ...

Essentially, Perlut says squirrels visualize a color-coded mental map of their territory: one “color” for where they buried ...

Shanghai’s food scene runs on geography, chemistry, and bold innovation. The same waterways that powered its trade also feed its street stalls, rich with seafood and spice. Through this journey, the ...

Researchers say well over 100,000 spiders from two different species coexist in this remarkable underground metropolis for ...

How Tracking Your Health Metrics Can Help You Live Longer They saw all of the participants every two years and did a full ...

RFK Jr. is standing by his position that pregnant women avoid Tylenol even though he recently said the drug does not ...

Food Technology evolves—in print and online. Professional audiences increasingly want science-based information on demand, ...

Woodpeckers really know how to punch above their weight. The woodland birds can attack a tree at about 15 miles per hour with their powerful beaks. To achieve this, woodpeckers essentially turn ...

In this system, the implanted computer chip would not just sit on the brain, but become part of the brain. Using a technology ...

A new technology marketed in Japan offers lower salt use without loss or change of flavor. It is delivered through a special battery-powered cup and spoon.

"Make America Healthy Again" activists are fighting against what they say is corporate influence on the agency's chemical ...