Age and gender bias in online images feeds into AI tools, revealing stereotypes shaping digital systems and hiring algorithms, researchers report.

Ultraprocessed foods can create powerful pulls similar to those of alcohol, nicotine or opioids, with worrisome consequences for our health.

Antarctic krill don’t just sequester carbon in their poop; they also make carbon-rich pellets out of leftovers. But microplastics may throw a wrench in the works.

In the 1980s, John Clarke, Michel Devoret and John Martinis demonstrated quantum effects in an electric circuit, an advance that underlies today’s quantum computers.

A nearly 20,000-year-old woolly rhino horn reveals the extinct herbivores lived as long as modern-day rhinos, despite harsher Ice Age conditions.

Shimon Sakaguchi discovered T-reg immune cells. Mary Brunkow and Fred Ramsdell identified the cells’ role in autoimmune disease.

Spiking milk with live ants makes tangy traditional yogurt. Researchers have identified the ants' microbial pals and enzymes that help the process.

The Nobel Prize might be the most famous science prize but it celebrates just a narrow slice of science and very few scientists.

Grape plant bacteria might help mitigate smoke taint in wine by breaking down chemicals that evoke an ashy taste.

A personal reflection recalls Jane Goodall’s quiet pragmatism, her deep bond with Gombe’s chimps and the scientific legacy of her skeletal collection.

AI edits to the blueprints for known toxins can evade detection. Researchers are improving filters to catch these rare biosecurity threats.

New images reveal microstructures that, depending on how the wind blows, help give a dandelion seed lift-off or the grip needed to wait for a better breeze.