‘Flavorama’ guides readers through the complex landscape of flavor
In her new book, Arielle Johnson, former resident scientist at the restaurant Noma, explains how to think like a scientist in the kitchen.
In her new book, Arielle Johnson, former resident scientist at the restaurant Noma, explains how to think like a scientist in the kitchen.
Land managers in the western United States are using potential operational delineations, or PODS, to prepare for — and take advantage of — wildfires.
In the 1970s, scientists began to suspect that margarine was bad for heart health. A key component, artificial trans fat, was a major factor.
Land managers in the western United States are using potential operational delineations, or PODS, to prepare for — and take advantage of — wildfires.
The protein assembles itself into a repeating triangle pattern. The fractal seems to be an accident of evolution, scientists say.
Ultrathin goldene sheets could reduce the amount of gold needed for electronics and certain chemical reactions.
By training beekeepers, biologist Ximena Velez-Liendo is helping rural agricultural communities of southern Bolivia coexist with Andean bears.
The detection of cool plasma before the tiny outbursts on the sun is helping researchers make connections between campfire flares and other solar eruptions.
Using machine learning, researchers trained Emo to make facial expressions in sync with humans.