A new study shows how putting candy far from the checkouts makes people buy less of it.
Researchers pinpoint small compounds responsible for coffee's astringency, chalkiness and mouthfeel.
New research recommends allowing pilots to choose their own routes on trans-Atlantic flights to reduce carbon emissions.
Torches cast a brilliant glow that was good for exploring, while lamps were better for lighting one small area.
The new technological solution developed for one type of pesticide could soon expand to others.
Milk proteins grown in the laboratory could be a more sustainable alternative to the cow’s udder, but the science behind it is still maturing.
An interview with baker and onetime chemical engineer Melissa Weller.