The 24,800-square-foot expansion is the first since the Anderson-Magnarelli Valley Laboratory was built in the 1940s.

Future missions will need longer expiration dates and grow-it-yourself options. Luckily, labs around the world are working on ...

Food science isn’t just for the lab. It’s something we experience every day. The Maillard reaction, simply put, is when food ...

If your smartwatch or smart ring is giving you health anxiety or hypochondria, these are the steps experts recommend you take ...

When it comes to cooking, there’s one element that will absolutely make or break your dish — salt. Salt is a vital ingredient ...

Discover the science behind why certain leftovers taste even better after a day in the fridge while others lose their appeal.

John Pendry is known for creating an invisibility cloak. Twenty years on, he has used the same principles to fashion an even ...

It’s a regrettable reality that there is never enough time to cover all the interesting scientific stories we come across. So ...

Researchers at the Department of Energy's Oak Ridge National Laboratory developed a method to convert a commonly discarded ...

The question of organizational structure, personnel, and staffing for state management of food safety has become a pressing ...

Ben knew better than to confront his dad, a retired neuroscientist who bristled at anyone questioning his intellectual ...

New research shows that naturally occurring enzymes play a key role in how sourdough develops during fermentation, ...