Grabbing the Horns From the Bull
Alison Van Eenennaam and colleagues at UC Davis, along with researchers at the biotech company Recombinetics, aim to develop a genetically hornless cattle that might one day replace cows whose horns must be physical removed through expensive and painful methods.
Apples to Apples
Whether they’re baked in a pie or liquified into cider, apples offer some juicy science.
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Is a Seaweed Boom a Boon?
Why more seaweed production could be good for the ocean and people—if done right.
16:22
A Wine’s Tint Can Color Your Perception
The color of wine can prime your brain to expect a certain aroma and taste—a detail that’s useful to both winemakers and psychologists.
00:17:03
The Spicy Science of Chili Peppers
What gives the hot habanero and mild jalapeño their “heat profile”?
Chili Peppers
A look at where chili peppers’ signature heat comes from. Plus, which is the hottest of them all?
The Agony And Ecstasy Of Capsaicin
Marco Tizzano explains how capsaicin creates a chemical cascade inside your body and why emotions might make chili lovers think they can handle the heat.
The Hottest Pepper in the World
Consuming the Carolina Reaper is “kind of like eating molten lava.”
Can I Recycle That? Five Tips for Better Sorting
Pointers for sifting through your paper and plastics.
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Sorting Out Your Recycling Questions
Darby Hoover from the Natural Resources Defense Council answers your blue and green bin questions.