In a bid to boost the faltering market for alternative proteins, a handful of Canadian scientists are betting this lab-based ...

Baking bread can be mysterious. Diners might be puzzled by how sourdough bread can taste sour, how to achieve a crunchy, crusty exterior paired with a soft, chewy interior, or how to use a starter. : ...

This month, we head to Orveda at Le Studio, Helena Rubinstein's new flagship boutique, J Laser & Aesthetics and IDS ...

A multidisciplinary team of scientists from Tomsk Polytechnic University supported by the Priority 2030 federal program of ...

Baking at home can be a really fun project, but it also takes a lot of practice to hone your skills. We asked an expert how ...

From cultivated meat to plant-based proteins, engineering innovation is transforming how we produce and consume protein in a ...

Citizen scientists are drawing on personal experience to help researchers create new plant-based fermented foods and maximize ...

France has upped the ante in the quest for fusion power by maintaining a plasma reaction for over 22 minutes – a new record. The milestone was reached on February 12 at the Commissariat à l'énergie ...

Beyoncé is back, and she's absolutely glowing. Have you seen her latest beauty and makeup campaign? Seriously, she looks ...

Dill Pickle Hot Cheetos are taking over the internet—and they haven't even launched yet. From "Flamin’ Hot Dill Pickle ...

The UB chemist was recognized by the Research Corporation for Science Advancement for developing a lightning-inspired green ...

Ever wondered why bread dough rises when baking? Or why pizza dough gets puffy? It's all thanks to tiny living organisms called yeast! In this experiment, we'll see exactly how yeast works by watching ...