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The Physics of Champagne

A million mesmerizing bubbles rise from a glass of sparkling wine. Scientists believe they now understand how these tiny bits of fizz are born, take flight and burst in a nose-tickling spray

By Gérard Liger-Belair

The Race to Save Chocolate

Pests, fungal infections and a changing climate threaten cacao crops and the chocolate they produce. But researchers have strategies to rescue this favorite sweet

By Harold Schmitz and Howard-Yana Shapiro

The Quest for Lab-Grown Meat

A handful of scientists aim to satisfy the world's growing appetite for hamburgers—and eventually steak—without wrecking the planet. The first step: grab a petri dish

By Jeffrey Bartholet

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