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Female wild turkeys parse the courtship performances of males to determine their genetic potential.
Witness two tales that will make your skin crawl and your mind reel with fear and curiosity.
Brookhaven National Laboratory cooks up tiny ephemeral batches of quark-gluon soup that are said to be the most "perfect" fluid ever discovered.
With their ornately colored bodies, rhythmic pulsations, and booty-shaking dance moves, male peacock spiders attract mates and researchers alike.
Using paleoforensics, researchers recount the grim details of life and death at the the La Brea Tar Pits.
Technological and design innovations inside the Oculus Rift make virtual reality poised for a mass-market debut.
Little is known about the monstrously long oarfish, its life cycle, and how it navigates its deep sea environment.
Confidence in how well our garments suit us shouldn't be taken for granted—we owe much to textile quality assurance.
The nautilus, the “living fossil” of cephalopods, can uncover the origins of the complex brain of modern cephalopods.
A herd of “elite” brush-clearing goats demonstrate why they are a versatile tool to shield against wildfires in Southern California.
Sneezes and coughs generate gas clouds that can spread germs farther than previously imagined.
Plant physiologist Abby van den Berg traces how maple sap flows through trees and onto your plate.
Clearing and staining gobies, stingrays, and sharks has revealed to scientist Adam Summers critical data, as well as the beauty of each fish’s unique form.
Students in MIT’s Tangible Media Group break down the barriers of graphic interfaces and allow users to touch and manipulate pixels in real life.
Adam Summers of the University of Washington's Friday Harbor Labs details how the northern clingfish takes the art of suction to new heights.
How do our expectations, environment, and social cues trick us into believing our wine tastes better or worse?
What happens when two spiral galaxies collide?
Popular wine jargon such as "breathing," "corked," and "wine tears" gets translated into chemistry you can understand.
A researcher from Cornell details the chemical composition of wine’s diverse flavor profiles.
Researchers test ridged surfaces in order to control the movements of hot water.
Why most mammals—even elephants—take only 20-30 seconds to urinate.
Can woolly bear caterpillars predict winter weather?
How do naked mole rats live to 30 years without getting cancer?
Rick Bates, of Penn State University, shares handy tips for how to care for your...
A perennial holiday mystery: will alcohol kill bacteria in homemade eggnog?
Find out how to poison-proof holiday gatherings, and keep the holidays happy.
You've survived the big family Thanksgiving get-together -- but now the winter h...
In this episode, Cooking for Geeks author Jeff Potter gives home bakers tips on ...
\tIt is a question on the minds of many people this season: will adding alcohol to the homemade eggnog safeguard against salmonella? To find out, Science Friday teamed up with eggnog expert and microbiologist Vince Fischetti, who agreed to run some tests in his lab at The Rockefeller University. What did you think of the video?