Roasting meat sets off a cascade of chemical reactions. With a bit of kitchen chemistry know-how, you can use these reactions to your advantage when you make gravy.
Probiotics are great for your gut, but which sources contain the most beneficial bacteria? Newly developed sensors are helping scientists figure it out.
Chlorine is a widely used industrial chemical that’s frequently a factor in toxic accidents and workplace injuries. A pharmaceutical expert explains why it’s so hazardous.
There are a lot of myths about crystals − for example, that they are magical rocks with healing powers. An earth scientist explains some of their amazing true science.
The turkey doesn’t have to be the star this Thanksgiving. Vegetable side dishes are packed with nutrients − depending on how you prepare them, they can help keep you energized this holiday season.
Some coffee lovers can’t do without their hit of caffeine. But if you prefer decaf, here’s the intriguing science of how it’s made, why it costs more – and how much caffeine makes it to your cup.
Scientists have been searching Earth’s surface for superheavy elements too difficult to make in the lab, but now, many are looking to the skies instead.
A team of scientists has developed a method for creating a new class of plastic materials that are potentially more recyclable than single-use plastics.