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Chemistry2901 articles archived since 1845

Fake Whiskeys and Octo-Ecstasy

Scientific American assistant news editor, Tanya Lewis, and collections editor, Andrea Gawrylewski, take a deeper look at two short articles from the Advances news section of the December issue, on counterfeit whiskeys and the effect of real ecstasy...on octopuses.

January 14, 2019 — Andrea Gawrylewski and Tanya Lewis

Science News from around the Planet

A few brief reports about international science and technology from Germany to Rwanda, including one on the discovery of the world's oldest known brewery, discovered in Israel.

December 31, 2018 — Ankur Paliwal

Turn Xmas Tree into Food and Medicine

Pine needles can easily be broken down into sugars as well as the building blocks of paint, adhesives and medicines. Christopher Intagliata reports.

December 29, 2018 — Christopher Intagliata

The Crusade against Dangerous Food, Part 2

Pulitzer Priz​e–winning journalist Deborah Blum talks about her book The Poison Squad: One Chemist’s Single-Minded Crusade for Food Safety at the Turn of the 20th Century, Part 2.

November 22, 2018 — Deborah Blum and Steve Mirsky

Do Wine over Those Brussels Sprouts

Taking a swig of red wine before eating Brussels sprouts appears to moderate Brussels sprouts' polarizing flavor. Christopher Intagliata reports

November 21, 2018 — Christopher Intagliata

20% off Scientific American Health & Medicine

20% off Scientific American Health & Medicine