Science

The animal had suffered burns to his paws in the blaze that swept through the Adelaide area earlier this month. After a full recovery, he has been released back into the wild.

The market for single-serving coffee pods is dominated by Keurig's K-Cups. But they aren't recyclable, and critics say that's making a monster of an environmental mess. Meet the K-Cup Godzilla.

Pedro Leonardo Mascheroni is sentenced to five years after telling FBI agents posing as Venezuelan officials that he could design and supervise the building of 40 nuclear bombs.

About 5 million women worldwide are admitted to hospitals each year because of complications after an abortion. But the key to stopping these injuries may have nothing to with changing the law.

New research shows that teenagers' brains aren't fully insulated, so the signals travel slowly when they need to make decisions. Neuroscientist Frances Jensen, who wrote The Teenage Brain, explains.

An Oregon company has developed a high-tech process for turning sewage into pure drinking water. Now it's asking the state for permission to give its recycled water to a group of home brewers.

Scientists studying HIV and Ebola have noticed another virus hitching along for the ride in some blood samples. Now they're trying to figure out whether the lurker helps the body fend off disease.

Researchers asked this question: Is a company better off spending big money for a Super Bowl ad or buying several spots for that same amount of money at a less expensive time of the year?

A new report from two environmental groups reviewed the recyclability and compostability of packaging from 47 food companies. It found few examples of companies that have prioritized waste reduction.

A Pew Research Center study shows that the two groups disagree most strongly on the safety of GM foods, the use of animals in research, climate change and human evolution.

A handful U.S. craft brewers are reviving an age-old way of making beer that was practically unthinkable a decade ago. Welcome to the wacky world of Brett, a local yeast that can impart funky flavors.

A handful of chefs and food companies are experimenting with fish-like alternatives to seafood. But the market is still a few steps behind plant-based products for meat and dairy.