The global die-off of coral reefs signals a critical shift in Earth’s climate system with global environmental consequences along with economic ones.

Protein is having a moment. But even if most people are eating enough protein, studies suggest they may not be eating the right mix.

Ultraprocessed foods can create powerful pulls similar to those of alcohol, nicotine or opioids, with worrisome consequences for our health.

The growth spurt hints that the free-floating object evolves like a star, providing clues about rogue planets’ mysterious origins.

The advance hints at the possibility of portable muon-making devices that could help peer through solid materials for hidden contraband.

Bacteriophages designed with AI kill E. coli faster than a well-studied strain, but the tech needs regulation before moving beyond lab dishes.

Taste and smell are so intimately connected that a whiff of well-loved foods evokes their taste without any conscious effort. Now, brain scans and machine learning have for the first time pinpointed ...

Sensor data reveal greater noctule bats chasing, catching and chewing on birds during high-altitude, nighttime hunts.

Richard Robson, Susumu Kitagawa and Omar Yaghi developed metal-organic frameworks, structures that can collect water from air, capture CO₂ and more.

Spiking milk with live ants makes tangy traditional yogurt. Researchers have identified the ants' microbial pals and enzymes that help the process.

Age and gender bias in online images feeds into AI tools, revealing stereotypes shaping digital systems and hiring algorithms, researchers report.

In the 1980s, John Clarke, Michel Devoret and John Martinis demonstrated quantum effects in an electric circuit, an advance that underlies today’s quantum computers.