Scientists have used a particle accelerator to read ancient scrolls without unrolling them. The breakthrough could potentially be used to decipher hundreds of texts.
Government regulators have approved the first genetically modified apples, which don't turn brown when you cut them open. But planting these trees will be a gamble since consumers may not want them.
Humiliation, fear and unpredictability all turn up the volume on pain, research shows. And meditation can turn down pain's intensity, according to scientists who are starting to figure out why.
Our lives are now so noisy that we're at risk of shutting out nature's beautiful sounds, a new study shows. Anthropologist Barbara J. King invites us to be still and listen to the world.
Is the FDA being sexist or appropriately cautious in requiring stringent evidence that the latest pill works and is safe? Women's advocacy groups aren't sure.
Fat has a lot in common with the five basic tastes: salty, sweet, sour, bitter and umami. But while people easily recognize the texture of fat, scientists say they can't quite perceive the taste.
Working as a professor isn't an easy job anywhere. But try doing innovative research with only four hours of electricity a day, no access to the Internet and hostility from male colleagues.
Where there's pot, there's often an insatiable hunger. Now researchers have a big clue why: Cannabinoids, the drug in marijuana, appear to flip a neural circuit that normally tells us we're full.
British horticulturists figured out how to graft a tomato plant onto a potato plant. The plant, called Ketchup 'n' Fries, has crossed the pond and will be available to U.S. gardeners this spring.