Could “fatty” or “starchy” one day become accepted as the sixth basic taste alongside the likes of sweet and salty?

Yet Crick was not afraid to be wrong. Before settling on the double helix, he proposed a triple one. He published an ...

Nature offers a clue. Across every scale, stability comes not from chance but from structure. Cells rely on four molecular ...

For decades, we’ve been told that weight loss is a matter of willpower: eat less, move more. But modern science has proven this isn’t actually the case. More on that in a moment. But first, let’s go ...

Quantum technology is rapidly emerging as one of the most revolutionary scientific advances of the 21st century. Unlike classical technologies, which Quantum technology is rapidly emerging as one of ...

Google's tool for predicting how proteins “fold” turns 5 this year. How is it fitting into biological research—and where is ...

A new international study co-led by the University of Kentucky Martin-Gatton College of Agriculture, Food and Environment ...

Stanford scientist Fei-Fei Li talks about teaching machines to see as humans do, the US-China AI arms race, and what worries ...

In a patch of the Pacific’s abyssal plain, scientists a surprising phenomenon called “dark oxygen production.” ...

At 35, it was becoming harder for me to lose weight. So I sought out the advice of experts to see if I could reset my ...

Mars has long been cast as a world that lost its chance at life early, a frozen relic that dried out billions of years ago. A ...

Everyone’s suddenly obsessed with the pelvic floor—physical therapists, MAHA influencers, me. Could this deeply misunderstood ...