In her book ‘Slime,’ Ruth Kassinger visits a family-run seaweed farm in South Korea to see how the crop is grown and transformed into nori.
Even though humans and other mammals emit similar odor compounds, mosquitoes can still detect the difference.
Two chefs at the world-famous restaurant Noma explain why the microbes at work in fermentation are key to unlocking flavors in their food.
The controversial idea of spontaneous generation—that life could arise from non-living matter—was debunked by Louis Pasteur in an experimental showdown.
Want to learn more about cephalopods? Start by learning about bobtail squids.