The sequel to Theodore Gray's acclaimed chemistry iPad app The Elements leads you into the wonderful world of molecules.
"Parks and Recreation" writer Megan Amram offers up a "raunchy, crazy" textbook full of carbon dating, physics as nail art and kale.
The scent from a giant sea snail may be key to convincing coral-reef-munching starfish to move along and find something else to snack on.
Not long ago, the Internet was speculating that Comet 67P was on the reddish side, but a new image from the European Space Agency shows the comet goes for gray.
How does a microwave oven heat without heat? Find out in the latest installment of Appliance Science, which delves into the physics of microwave ovens.
The Squair portable air cleaner promises to use cold plasma to fill your space with pollution-gobbling, bacteria-zapping oxygen atoms.
The American Chemical Society looks at why some foods taste sweet, and why some sweeteners are, well, sweeter than others.
A biochemistry professor has invented a meat-free burger that looks and bleeds juice just like the beef you cook on your grill.
Scientists produce ultra-thin threads of carbon atoms they say should be stronger and stiffer than any existing man-made material. Space elevators, here we come.
A new study says the bugs growing in our digestive tract might steer us to choose the foods that are best for them, even if they're not best for us.