Scientists are working on an ice-free method for preserving food at cold temperatures, avoiding freezer burn. And it could save energy too.
Microbiologist Rachel Dutton discusses the bacterial battle behind the tastes and textures of cheese.
Named after the 19th-century physicist and physician Hermann von Helmholtz, this phenomenon of sound is more than just a party trick.
The bipartisan measure would pump billions of dollars into the fight against environmental pollution.
Climate change is threatening Maine’s native blueberries. These researchers are looking to provide solutions—and help farmers in the process.