If you subscribe to Scientific American, you help ensure that our coverage is centered on meaningful research and discovery; that we have the resources to report on the decisions that threaten labs ...

Some fermenting foods can carry the risk of a bacterium that produces an extremely strong toxin called bongkrekic acid ...

To celebrate Scientific American ’s 180th anniversary, we’re publishing jigsaw puzzles to show off some of our most ...

It was thought that complex cells couldn’t survive above a certain temperature, but a tiny amoeba has proven that assumption ...

In some parts of the world, record numbers of people are being diagnosed with attention deficit hyperactivity disorder (ADHD) ...

If you subscribe to Scientific American, you help ensure that our coverage is centered on meaningful research and discovery; that we have the resources to report on the decisions that threaten labs ...

Today’s leading AI models can already write and refine their own software. The question is whether that self-improvement can ...

Flex your math muscles with this weekend’s brain teaser. Play now.

Researchers have discovered that cooling starchy foods—from pizza to rice—creates “resistant starch,” a carb that behaves like fiber and alters your blood sugar response ...

Scientific American sits down with nature writer Robert Macfarlane to discuss his latest book—one of our top picks of ...

A scientist has identified a possible astronomical explanation for the Star of Bethlehem, as described in the Bible ...

An estimated 280 million metric tons of plastic waste will enter the air, water, soil, and human bodies every year by 2040, ...