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Graphs look so impressive. Even graphs that include no new information made people more likely to think that a drug is effective, a study finds. Can you inoculate yourself against that bias?

Sophia Spencer was extremely fond of bugs, especially grasshoppers. Her peers didn't always appreciate her interest. Entomologists on Twitter, on the other hand, were huge fans of her passion.

Elementary school students from southeastern San Diego have been spending part of their summer learning about the environment.

Some species of bacteria in our intestines are disappearing. Can we reverse the microbial die-off? The food eaten by Tanzania's Hadza tribe could hold the answer.

Industry trailblazers are trying to reduce the energy and resource costs of aquaculture. Possible solutions include using brewery waste, algae, insects or even carbon dioxide to feed the fish we eat.

Savoring the flavor of wine activates more gray matter than solving a complex math problem, according to neuroscientist Gordon Shepherd. His new book, Neurenology, explores your brain on wine.

The lawsuit alleged the company defrauded visitors with false advertising about the treatment of orcas in captivity at its parks in San Diego, San Antonio and Orlando.

Cavitation produces a bubble that rapidly collapses and becomes hotter than the sun's surface. The mantis shrimp uses it, and now so do food and drink firms, to improve flavors — from yogurt to beer.

Google made a name for itself with search technology, but it has dabbled in moonshot projects like self-driving cars. Now the company's life science unit is looking for better diabetes treatments.

Scientists have found an association between talc and ovarian cancer, but they don't agree on exactly what that means.