Small Satellites—Some the Size of Postage Stamps—Are Transforming How Scientists Conduct Space-based Research

A new fleet of nanosatellites is zooming through space
February 26, 2013 | By Mohi Kumar

What Does Football Look Like for the Ball?

Researchers have developed an image stabilization program that can actually smooth out the footage and give you some great, ball's- eye-view shots
February 26, 2013 | By Rose Eveleth

What Makes These Avocados Different From All Others?

The spectrum of the fruit here is almost as varied as the people who grow them, and for avo advocates, Ecuador is a excellent place to go tasting
February 26, 2013 | By Alastair Bland

How to Survive China’s Pollution Problem: Masks and Bubbles

The air quality in China's biggest cities is famously atrocious, but designers think they may have found a way to combat the issue
February 26, 2013 | By Jimmy Stamp

10 Vintage Menus That Are a Feast for the Eyes, If Not the Stomach

From the late-19th century to the 1970s, restaurants had one surefire way of standing out
February 26, 2013 | By Leah Binkovitz

We Spent $52 Billion on Our Pets Last Year

Last year we spent more on pet grooming and treats than Facebook made in advertising revenue
February 25, 2013 | By Rachel Nuwer

Who Owns This Half-Million Dollar Banksy Mural?

A public piece of art, painted on a private wall, by an pseudonymous artist. Who owns the work?
February 25, 2013 | By Colin Schultz

George Jetson Navigates a Series of Tubes

Travel by pneumatic tubes? The idea was seriously considered in the 1960s
February 25, 2013 | By Matt Novak

Scientific American in 1875: Eating Horse Meat Would Boost the Economy

Where did our aversion to horse meat come from, and why did Scientific American think we should eat it anyway?
February 25, 2013 | By Colin Schultz

Mapping How the Brain Thinks

The White House wants to fund a huge project that would allow scientists to see, in real time, how a brain does its work.
February 25, 2013 | By Randy Rieland

More than Half of Our ‘Tuna’ Isn’t Really Tuna

Around one-third of 1,200 seafood samples from restaurants and grocery stores around the U.S. were not from the fish their label claimed to be
February 22, 2013 | By Rachel Nuwer

Artificial Wetland Uses Bacteria to Clean Pharmaceuticals From Sewage

By harnessing bacteria to do the heavy lifting, a way to clean pharmaceuticals from waste water
February 22, 2013 | By Colin Schultz

Brace Yourselves, the Drought’s Not Close to Over Yet

Unless we get a lot of rain, soon, the U.S. is heading for another summer of drought
February 22, 2013 | By Colin Schultz

Meals in a Jar: From Pancakes to Baby Back Ribs, Just Add Water

Ready-made meals, good for months on a pantry shelf, work for busy nights, camping trips and power outages
February 22, 2013 | By Marina Koren

Natural Gas Fracking May Be the Only Industry in China That’s Developing Slowly

It has the largest shale gas reserves in the world, but China is slow to push for fracking
February 22, 2013 | By Colin Schultz

Google Glasses Might Go Hipster With Warby Parker

What if the nerdy Google Glasses were put into an acceptably nerdy frame? Like, say, a pair of Warby Parkers?
February 21, 2013 | By Rose Eveleth

The Hunt for a New, Copyright-Free Happy Birthday Song

In the United States, "Happy Birthday to You"—one of the most popular songs in the world—is still under copyright. And it will be until 2030
February 21, 2013 | By Rose Eveleth

An Artificial Ear Built By a 3D Printer and Living Cartilage Cells

Cornell scientists used computerized scanning, 3D printers and cartilage from cows to create living prosthetic ears
February 21, 2013 | By Joseph Stromberg

Eleanor Roosevelt and the Soviet Sniper

Lyudmila Pavlichenko was a Soviet sniper credited with 309 kills—and an advocate for women's rights. On a U.S. tour in 1942, she found a friend in the first lady.
February 21, 2013 | By Gilbert King

Can Chemistry Make Healthy Foods More Appealing?

Making healthy foods like tomatoes more palatable may increase our desire to eat these foods while decreasing our gravitation towards sugary snacks
February 20, 2013 | By Rachel Nuwer

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