Have you ever bought an expensive steak for your evening meal only to be annoyed to find out that you're chewing on stubborn gristle? Worry no more – change is just around the corner.
They're our best four-legged friends, and they're the stars of many an Internet video. No, not cats. This week on Reactions, we're talking dogs. We investigate the chemistry behind your dog's amazing sense of smell.
There are an estimated 10 quintillion insects on the planet. While you may want to swat them all away, some of them are actually fascinating little scientists. In this week's Speaking of Chemistry, Matt Davenport brings you ...
Eureka! After about a century of research, Swiss scientists have finally cracked the mystery of the holes in Swiss cheese.
With summer nearly here, U.S. consumers might think they have an abundance of sunscreen products to choose from. But across the Atlantic, Europeans will be slathering on formulations that manufacturers say provide better ...
Those pondering which elements make the best drop of wine may be surprised to learn different climates produce mixed results when it comes to wines made using the 'cold soak' process.
Even though much of the population in developing countries is involved in agriculture, food security is virtually out of reach. Often the only resort is to purchase a cow, buffalo, or sheep, to provide a steady supply of ...
You might be eating your lunch out of one right now, or eating your lunch with one right now. Polystyrene containers and utensils are found throughout the foodservice industry.
This week, Reactions takes on New York City's bagel supremacy. Many agree that the Big Apple has the best bagels in the world, but many also disagree on why.
The olive tree is native to the Mediterranean basin. Archeological evidence shows that olive oil was produced as early as 4000 BC. Besides food, olive oil was used historically for medicine, lamp fuel, soap, and skin care.