A New Twist On Sowing Seeds
An engineered wooden wrapper helps seeds bury themselves in damp soil.
Hack Your Food With Water-Loving Hydrogels
Hack your food with materials science as you use water-loving hydrogels to grow vegetables from scraps and make a batch of “hot” ice cream.
Why It Feels So Good To Eat Chocolate
An artificial tongue helps researchers understand how texture impacts what people like about chocolate.
Midwest Aims To Add Large Indoor Animal Farms, Despite Concerns
States like Missouri and Nebraska are paving the way to welcome large livestock operations, but rural residents worry about the environmental risk of manure runoff.
Lab-Grown Meats Are Finally Inching Closer To Commercial
The FDA recently approved the first commercial meat made from animal cell cultures. Can it happen at a large scale?
How This Chemist Is Turning Agricultural Waste Into Water Filters
This chemist has been turning corn husks and orange peels into activated carbon filters to remove pollutants from water.
Keeping The Bubbly In Your Holidays, With Fizzical Science
We pour over the science of the effervescent bubbles of champagne.
The Resurrection Of The American Chestnut
A once-common food staple, this giant tree has essentially disappeared from American forests. Can we bring it back—and should we?
The Science Behind Your Favorite Thanksgiving Dishes
Should you brine your turkey? Why do mashed potatoes get glue-y? Cookbook author Kenji López-Alt tackles the science behind thanksgiving.
Meet Us For A Field Story, Our New Science-Inspired Beer
The Science Friday team helped make a new beer with Sixpoint Brewery called A Field Story! You can grab a can with us on November 10.