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Break the mold: Who defines the 'real' chemist?

The perception of a chemist varies. Some might imagine the "mad scientist" from old cartoons—a white-haired older man working with beakers in his lab—but as that cliche fades, the reality of what constitutes a chemist's job ...

Conclave: The chemistry behind the black and white smoke

This week, 133 cardinals have gathered in the Vatican to elect a new leader of the Catholic church. During their deliberations, the only indications of their progress are the regular plumes of smoke wafting from a freshly ...

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Corpse flower's rare bloom aids forensic chemistry research
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Your fuzzy flannel pajamas could be incredibly flammable—here's what to know
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Testing used cars for drug traces to investigate third-hand contamination risk from methamphetamine use
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Video: Preventing Christmas tree fires, with science
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Video: The strange chemistry of Mexican Coke
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What's the difference between liquid and powder laundry detergent? It's not just the obvious
Materials Science
Pushing the boundaries of traditional ceramic techniques by merging art and science
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Finally, a video that really explains how color works
Analytical Chemistry
How do heat protectants for hair work? A chemistry expert explains
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Nobel chemistry winner sees engineered proteins solving tough problems
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Nobel Prize in chemistry honors 3 scientists who used AI to design proteins—life's building blocks
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What are proteins again? Nobel-winning chemistry explained
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Demis Hassabis, from chess prodigy to Nobel-winning AI pioneer
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AI-aided research, new materials eyed for Nobel Chemistry Prize
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Nobel winners hope protein work will spur 'incredible' breakthroughs
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Video: Why Canadian trash costs $30,000 per gram
Analytical Chemistry
What's the difference between MSG and table salt? A chemist explains
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Grenfell victims were 'overcome by toxic gases' after construction loophole
Analytical Chemistry
Evidence stacks up for poisonous books containing toxic dyes
Biochemistry
Researchers develop an instant version of trendy, golden turmeric milk

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Biochemistry
Embedded enzymes help plastics break down faster in the deep sea
Environment
Climate health harms outpace action, prompting calls for global health emergency
Plants & Animals
Bonobo females hunt more than males, decade-long study reveals
Analytical Chemistry
Metal-free magnetic sensor can be safely implanted for wireless monitoring
Paleontology & Fossils
121-million-year-old fossils suggest Longipteryx had no tail feathers
Plants & Animals
Scientists reveal the staggering number of bat deaths at wind turbines
General Physics
Decoding the loopy physics of hula hooping with high-tech earthquake sensors
Evolution
What makes us human? Researchers compare brain development in humans and great apes
Materials Science
Technician cracks 1,600-year-old mystery to replicate color-changing effect of Roman glass masterpiece
Nanophysics
Computational model extends the study of nanostructures beyond classic layered systems
Environment
Urban infrastructure grows more slowly than population, global analysis finds
Plasma Physics
Radio waves drive a fusion plasma current that could help reactors run continuously
Social Sciences
How we rewrite memories of fallen artists—but not their art
Polymers
Tiny droplets use pressure to unlock new routes to degradable plastics
Space Exploration
Autonomous rendezvous system overcomes simulated spacecraft failures in lab tests
Earth Sciences
The way Earth's 'thermostat' works may have changed during Pangea era
Plants & Animals
Same species, different climate risks: Why plant conservation needs regional strategies
Optics & Photonics
New converter could bridge light wavelength gap in quantum communications
Biotechnology
Rice plants can fight off devastating disease after gene editing with AI-designed tool
General Physics
SPINE: A machine-learning program is on the trail of ghost particles

Dishing up 3-D printed food, one tasty printout at a time

Researchers from Nanyang Technological University, Singapore (NTU Singapore), Singapore University of Technology and Design (SUTD) and Khoo Teck Puat Hospital (KTPH) have developed a new way to create "food inks" from fresh ...

New technology to detect bitter almonds in real time

Who hasn't at some point been chewing on an almond and tasted an unpleasant and unexpected aftertaste that has nothing to do with the taste we are used to from one of the most consumed nuts in the world? The culprit has a ...

Micro-brewing goes more micro

A Ph.D. student and 'beer scientist' has inadvertently discovered a way to conduct extremely small-scale brewing experiments, potentially leading to better beer.

Which beverages burst with umami potential?

A fifth basic flavor has crept into our conceptualisation of foods in recent years—umami. In Japanese, umami translates roughly to 'savory deliciousness'.

Putting bugs on the menu, safely

The thought of eating insects is stomach turning for many, but new Edith Cowan University (ECU) research is shedding light on allergy causing proteins which could pose serious health risks for those suffering from shellfish ...

Researchers create new form of cultivated meat

McMaster researchers have developed a new form of cultivated meat using a method that promises more natural flavor and texture than other alternatives to traditional meat from animals.

Video: Will it kombucha?

Kombucha is a bubbly, fermented tea that has gained popularity in the health and wellness scene over the last decade—but what is it exactly?

Sous vide cooking method makes beef protein more digestible

Once used to prepare cuisine in only the finest restaurants, sous vide is now making its way into home chefs' kitchens. French for "under vacuum," the technique involves vacuum sealing food in a plastic pouch and then slowly ...