The trick to producing a synthetic version of this superstrong material may finally be realized.

The latest ACS video discuses the chemistry and history of one of the world's most popular spices.

Forget ketchup and mustard — Sriracha might be the world's new favorite condiment.

The chemical leak that contaminated drinking water in the Charleston, W.Va., area last month put in sharp relief the shortcomings of the policies and research that apply to thousands of chemicals in use today.

Extracts from algae, rosemary and monk fruit could soon replace synthetic ingredients and food additives such as Blue No. 1, BHT and aspartame that label-conscious grocery shoppers are increasingly shunning.

In today’s search for renewable energy sources, researchers are turning to the hi-tech, from solar and hydrogen fuel cells, and the very low-tech.

When crime rates drop, politicians like to give themselves pats on the back for being “tough on crime.” But a new theory explaining why violence has declined across the country since the 1990s is gaining credence, and it has nothing to do with the criminal justice system.

For some people, nothing can top a morsel of luxuriously rich, premium chocolate. But until now, other than depending on their taste buds, chocolate connoisseurs had no way of knowing whether they were getting what they paid for.

As the abundance of genetically modified (GM) foods continues to grow, so does the demand for monitoring and labeling them.

A dollar bill gets around, passing from hand to hand, falling on streets and sidewalks, eventually getting so grimy that a bank machine flags it and sends it to the shredder. Rather than destroying it, scientists have developed a new way to clean paper money to prolong its life.