Barbecued food has unique and often delicious flavors. A food chemist explains how the process of grilling over an open flame can produce flavors unattainable through other cooking methods.
Plastic is made from oil and natural gas, which started out as fossilized plant and animal material. But buried deep underground for millions of years, those materials changed in important ways.
Researchers have long suspected that an ingredient in sunscreen called oxybenzone was harming corals, but no one knew how. A new study shows how corals turn oxybenzone into a sunlight-activated toxin.
It’s too hot for bare feet, but that doesn’t mean you can cook a fry-up on the path outside your house. A frying pan is a much better tool for the job, because it conducts heat far more efficiently.
Just because something is sweet doesn’t necessarily mean it is sugary. There are a number of molecules that taste sweet. To understand how and why takes a little bit of chemistry.
From my years researching wine chemistry and wine oxidation, I know making every attempt to minimise contact between wine and oxygen is vital. Sealing the bottle is essential.
The ability to store information is central to learning and the field of artificial intelligence. Researchers have shown how a unique material shows basic learning properties similar to that of slugs.
Burning leaded gasoline releases toxic lead into the environment, and for 100 years people around the world have been dealing with the health effects. How did a century of toxic fuel come to be?
Deep-fried turkeys are delicious, but making one can be dangerous. The scientific reason for fiery Thanksgiving mishaps? A difference in the densities of ice, water and oil.