The chief disease agency in the U.S. is looking into why the spores shipped to laboratories in nine states and a military base in South Korea hadn't been properly neutralized. So far no one is sick.
A U.K. researcher says the environmental argument for eating bugs isn't working on its own. She says chefs and policymakers must "make insect dishes appeal as food, not just a way to save the planet."
The court decision means companies are on the hook for helping at least some consumers in California safely dispose of leftover pills and other medicine. Similar measures are in the works elsewhere.
Faux eggs made with 3-D printers are better than sculpted versions, researchers say, because it's easier to systematically vary their size, weight and other features. Next goal: 3-D fragile shells.
Many public high schools lack funding for STEM — Science, Technology, Engineering and Math — programs. Energy companies worried about finding future employees are donating to schools.
Eating healthy is easier said than done. Same with buying healthy food. Research finds that putting in partitions in grocery carts can increase the likelihood shoppers buy healthy fruits and veggies.
Popular myth has long credited New York's soft water for the city's irresistibly crusty, chewy bagels. But the chemistry behind a superior bagel is more complicated.
In Taiwan, businesses and residents have been learning to adapt to life with less water. The island country is coping with its worst drought in decades.
In polluted Pittsburgh, a new device from a local university helps residents assess indoor air. It's not the only monitor on the market — but is the only one available to borrow from a public library.