On World Rabies Day – which is also the anniversary of French microbiologist Louis Pasteur’s death – a virologist reflects on the achievements of this visionary scientist.

PFAS can be filtered, but getting rid of the chemicals is a monumental challenge. A new breakthrough offers some hope.

Megalodon, the world’s largest known shark species, swam the oceans long before humans existed. Its teeth are all that’s left, and they tell a story of an apex predator that vanished.

Life on Earth has dramatically changed the chemistry of the planet. Astronomers will measure light that bounces off distant planets to look for similar clues that they host life.

College science classes often fall short of helping students see connections across subjects. Can a new approach make a difference?

The US Environmental Protection Agency is reexamining the health effects of bisphenol A. A chemist explains why BPA is in plastics and why it’s hard to find a safe replacement.

The AI AlphaFold can figure out the three-dimensional protein structure any string of amino acids will become. It has now exceeded its training by figuring out what makes some proteins glow.

Barbecued food has unique and often delicious flavors. A food chemist explains how the process of grilling over an open flame can produce flavors unattainable through other cooking methods.

Plastic is made from oil and natural gas, which started out as fossilized plant and animal material. But buried deep underground for millions of years, those materials changed in important ways.

Researchers have long suspected that an ingredient in sunscreen called oxybenzone was harming corals, but no one knew how. A new study shows how corals turn oxybenzone into a sunlight-activated toxin.