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3D Printed Foods
By Alla Katsnelson
What if food, tuned to the nutritional needs of an individual, could be printed on demand? From cheesecakes to plant-based steaks, engineers are using 3D-printing technology to innovate in the kitchen.
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How to Read Science News and Spot Misinformation
With science-related news鈥攊ncluding un-founded rumors鈥攂eing released at a blistering pace on social media, we are constantly weighing the credibility of information. But how do we reliably do that?聽 聽
Keeping People and the Environment Safe
Safety for both workers and the environment are a big part of Trevor Cornish鈥檚 job as an environmental health and safety engineer.
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Caffeine: the Good, the Bad, and the Why
By Wynne Parry
Caffeine can pick you up, but it can also be habit-forming, and missing your daily cup of coffee can leave you feeling especially tired. Would caffeine be legal today if it were a newly discovered substance?
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Cooking Chemistry: What's in the Pot?
By Brian Rohrig
The material your pots and pans are made from can elevate your cooking. Heat transfer, cooking method, and polymer coatings all play a role in the taste and texture of your foods.
Mad Scientists and Misinformation
By Steven Farmer
Perception is everything. When chemistry is exaggerated or inaccurately portrayed in movies, TV, and social media, the consequences are not always benign.
