Cheers to beer! A pinch of physics, a dash of biology and a spoonful of chemistry all go into the brewing process.

Cannibalism is commonplace in nature; there aren't many animals that won't eat their own kind under the right conditions. But humans have a very good reason to stay hungry.

Genetic engineering is finding new ways to combat pests and feed the world. But unsubstantiated fears about GMOs are hindering science’s best efforts to help.

Science is rapidly becoming an integral part of the modern mixologist’s handbook, with cocktail making gaining recognition as both an art and a science in recent years. 

Depending on whom you ask, anchovies are either a salty delight or a waste of good pizza. So why do our tastes differ so wildly?