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For more than 100 years, scientists have tried to discover the full chemical recipe for the pitcher plant’s digestive juices. Now two Japanese scientists have finally figured out this complex cocktail of digestive juices.

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Researchers have created a new blend, or hybrid, of rice by mixing a common species with a wild one. The result is high in protein and might help feed millions of poor and malnourished people around the world.

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Scientists in Wisconsin have discovered an ingredient that prevents the formation of ice crystals that can spoil the smooth, silky texture of ice cream and other frozen foods. The substance, which acts like an antifreeze, is non-toxic and doesn’t change the taste of foods, the researchers say.

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Black History Month is a wonderful opportunity to celebrate the contributions of African American scientists. So this week, we turn our focus on how their amazing work has improved peoples’ lives throughout history.

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The bright, reflective shine of fish skin is a source of endless fascination for fishermen and aquarium owners. But what gives these swimmers their striking appearance?

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It seems unlikely, but scientists have discovered evidence that France may have been a hot, wet tropical rainforest 55 million years ago!

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Scientists are beginning to decode the secret chemical language that bacteria use to chat. This discovery could lead to new treatments for bacteria that shrug off existing medicine. Every year, these so-called 'superbugs' make more than 90,000 people in the United States very, very sick.

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Scientists in Korea have solved a big mystery about the water strider: How on Earth does this bug manage to leap onto the water without sinking?

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Scientists have discovered a new weapon in the battle against bad breath: chewing gum or mints made with from material found in the bark of the sweet magnolia tree.

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Boiled peanuts: the science of South Carolina’s official snack food.

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