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.
Sony continued to pile up the new game announcements at Gamescom in Cologne, Germany. Here are the most noteworthy details from the briefing.
This powerful, sensor-fitted cup identifies what you're drinking and tells you how it affects your health and hydration needs.
At less than one micrometer in size, the microscopic nanomotor could revolutionise controlled medical drug delivery.
For the first time, researchers create a new organism based on E. coli that passes along artificially engineered DNA.
Molecule-R makes molecular gastronomy kits for everyday people. Their newest gadget makes scents where no scents have gone before.
People with hemophilia or on blood thinners could soon skip a trip to the doc's and instead put a drop of blood on a microfluidic sticker on their smartphone screen to test how their blood is coagulating.