Appliance Science takes a look at what makes up that most humble of kitchen staples, the common egg.
We owe a lot to an invisible organism that makes foods like bread possible. In the latest installment of our Appliance Science column, we look at our favorite fungus: yeast.
A new chemical clearing formula transforms mice and lizards into hauntingly beautiful works of art in the name of science. Crave's Bonnie Burton chats with TaxiClear's co-creator Michael Johnson.
Google's artificial neural network can recognise images, but it can also create them -- and results are some trippy business.
Columbia University researchers discover a new source of alternative energy by harnessing the power of evaporation and soil bacteria spores.
A new project out of the UK called (wait for it) "Beach Bums" is looking to collect rectal swabs from surfers to research antibiotic-resistant bacteria. Cowabunga!
Technically Incorrect: We'll be connecting our brains directly with the cloud, says the renowned Google futurist Ray Kurzweil.
A team of researchers at Massachusetts General Hospital has grown a rat limb in a lab -- paving the way forward for bioengineered human transplants.
Chimpanzees may not only be able to learn how to cook, but prefer a cooked meal over a raw one, a new study says. They'd look funny in those poofy chef hats, however.
Using an array of loudspeakers, researchers have created swirling vortices of sound that were used to manipulate microscopic particles.