In tech, we love our KPIs—user growth, engagement, efficiency. In food tech, the industry celebrates taste and price. But in ...

From mini-brains and spider-inspired gloves to edible wolf apple coatings and microplastic-filled retinas, scientists are ...

Climate change has become “that” topic – like evolution of species, plate tectonics, or AI – where the public has heard so ...

Octopus is one of the ocean’s most intelligent creatures — and one of the hardest to cook right. From budget plates to luxury ...

Newsweek will be in Brazil during the COP30 climate talks for an event with expert speakers on food, energy and global health ...

Powerful anti-vaccine advocates and people selling potentially harmful goods are profiting from the push to write ...

Lisa Sutherland has been executive director of JU's honors college and interim dean of its Davis College of Business and ...

Here’s what the science actually shows about this intriguing fungus – and why moderation and caution still matter.

The difference between the shiny and dull sides of standard aluminum foil is purely aesthetic and results from the ...

A growing body of research suggests that how you cook your food — not just what you eat — may influence health and longevity.

Nancy Shute explores the science behind major questions on food and health — from the addictive potential of ultraprocessed foods to the high-protein diet craze to the drawbacks of keto.

The Salt Lake Center for Science Education is our Cool School of the Week, where students are demonstrating that science, art ...