Running the smoke through a zeolite filter to remove harmful compounds not only reduces carcinogen content, it also produces superior smoke flavor, researchers find

Researchers found that adding tiny cellulose fibers extracted from banana plant waste to ice cream could slow melting, increase shelf life, and potentially replace fats used to make the tasty treat

“One day you might have a good cup of coffee and the next day you might not. From a scientific perspective, it has always puzzled me why we couldn’t do the same thing twice,” researcher says

Scientists are developing technology that would alert pipeline managers about leaks as soon as failure begins

Researchers say they have found some useful commercial applications, such as prolonging the shelf life of fatty foods, for these wine leftovers

Are century eggs really thousand-year-old eggs? No, but simple chemistry makes them appear that way

Many proteins in beer come from the barley or yeast used to make it, and these proteins influence a brew's properties, including its flavor and foaminess

Television crime dramas have distorted the expectations of what goes on in forensic labs and what they are capable of

Wine polyphenols can interact with bacteria that cause dental issues and interfere with its ability to stick to cells

Collecting the gases produced during the composting and combining it with rubber can make optimized electronic sealants and sensors

Use some simple chemistry to stay warm while saving some money

New sensor has the potential to detect and quantify different sources of gluten than those on the market today

What creates the subtle interplay of flavors in your tuna nigiri? 

The chemistry of gallium, the science behind the holes in the periodic table, and the history of how the elements fell into place

Scientists create a hybrid material consisting of imitation pearl combined with silver nanowires that works as a heater