Researchers at ETH Zurich have developed a way to spin good quality yarn from slaughterhouse waste.
We want to believe in whisky that's out of this world.
Researchers from Australia and Germany find that buzzed mice treated with oxytocin act less drunk than normal. Could the findings have implications for sloshed humans?
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.
Photographer Ernie Button discovered a world of beauty -- and fluid science -- in the residue of evaporated whisky.
A report by Bloomberg New Energy Finance charts reductions in gasoline use, and estimates future reductions due to CAFE and ZEV rules.
Yet another alleged "miracle" product has hit Kickstarter, but we're still some time away from a handheld food-analysing spectrometer.
The BrewNanny Home Brew Monitor is a Kickstarter project that communicates data via Wi-Fi. Real-time results make it easy for brewers to track progress.
Venture capitalist calls report, which featured him and one of his portfolio companies, an "agenda-driven bastardization of news reporting."
British neuroscientist David Nutt says his substitute booze would still be relaxing, but without the negative side effects.