Augmented and virtual reality continues to be a hot commodity among tech investors, with more than $800 million invested in AR/VR companies in the second quarter alone and global tech leaders like Samsung focusing their investment strategies on the emerging field.
More bad news for patients who have undergone heart surgery in the past five years. A new study suggests about one-third of heater-cooler units used in cardiac procedures remain contaminated with a slow-growing, potentially fatal bacteria.
Despite the threat of superbugs, physicians continue to prescribe antibiotics when they might not be needed, and patients are suffering.
Solid-state LiDAR is cheap, robust, and compact in size — this is why the device is seen as the LiDAR of choice for future high-volume production of level 3 and level 4 cars.
The bacteria Klebsiella pneumoniae is a bad actor known for being antibiotic-resistant and causing a variety of serious infections in hospitals, including pneumonia, surgical site wounds, and meningitis. K. pneumoniae is something you do not want to encounter if you have a compromised immune system.
Our quest to find new antibiotics has taken a turn — a turn down the road, that is. A team of scientists from the University of Oklahoma is scooping up roadkill and searching for bacteria on them that might yield the world's next antibiotic.
Antibiotics used to prevent diseases in livestock are creating a world of hurt for humans and the soil we depend on for food. Bacterial resistance to antibiotics is a global health issue. The overuse, underuse, and poor use of these life-saving drugs is rapidly removing them as a treatment option for serious infections in humans—plus bacteria are naturally adaptive.
In the ongoing search to find better ways to use antibiotics, an extract made from maple syrup has some surprisingly important medical benefits.
The Great Barrier Reef in Australia is the largest living system on the planet. Yet more than 90% of the reef is bleaching because of the loss of a tiny algae that lives within the coral.
Even as health authorities describe the symptoms of Zika infection in the general population as mild, a new surveillance study finds serious side effects are more common, and serious, than previously thought.
Scientists are constantly on the search for new organisms, species, and other types of life. A special group of these researchers, calling themselves "bioprospectors," dive deep into mines to find unique lifeforms with special properties not found anywhere else.
Using extreme time-lapse microscopy, scientists watched a virus take over a bacteria to create a cell that looked and functioned more like a plant or animal cell. True story.
Responding to the rapid emergence of dangerous pathogens around the world, a new initiative to prevent or contain pandemics was announced in Davos, Switzerland, yesterday. If you ever worried that a highly contagious pathogen could take down your community, or the country, this news is for you.
Using mathematical modeling, researchers suggest weather and warming created the "perfect storm" that drove the Zika outbreak in 2016.
One thousand feet under the ground, extremophile microbes that have not seen the light of day for four million years are giving up some fascinating facts to scientists who go the distance.
To some people, Thanksgiving is merely quality time with family and friends that they can't get throughout the rest of the year. To others, it's that one time when it's okay to be a greedy hog and get hammered all weekend long.
Breaking off a piece of that Kit Kat bar gets a lot more difficult when the whole thing weighs 13 pounds.
If you're grossed out by anything creepy, crawly, and with more than 4 legs... then stop being so close-minded and eat some bugs already, dammit.
If you want to become a food Instagram star, you may want to consider having babies. Well, to be more specific, you might need Mike Chau's two adorable children, Matthew and Samantha.
We love shredded chicken in our tacos, casseroles, quesadillas, salads, sandwiches... okay, we just love shredded chicken. What we don't love is the actual process of shredding it.
Summer means watermelon. Juicy, pink-fleshed, and ever-so-tasty, this pepo is a seasonal sensation. But while cost effective, purchasing a whole, large watermelon can lead to melon monotony and maybe even a rotting rind in the fridge. To keep that from ever happening, here are 15 creative ways to use up that wondrous watermelon. Waste not, want not!
Pie crusts are pretty intimidating if you're an at-home baker with little experience, since there's a lot of science behind making them. A perfectly flaky crust that's golden brown—not charred and black along the edges—requires careful attention, a foolproof recipe, and some decent baking skills.
Next time you want to add plain ol' salt to your recipe, don't. Instead, use a delicious citrus herb salt, which will elevate the flavor of your dish more than salt by itself ever could.
When we initially started juicing, we tended to gravitate towards the widely popular juice staples—carrots, cucumbers, celery, kale, spinach, and apples. However, as we grew more comfortable with these fruits and vegetables (and honestly, a bit bored), we realized there are other unsung juicing ingredients that are just as tasty and nutritious.
You've probably noticed artichokes at the front and center of your local grocery store or farmer's market recently, as spring is artichoke season; They may look like strange, complicated vegetables if you've never cooked them before.
I know I'm in the majority when I say that grilled cheese sandwiches are one of life's simplest and best pleasures: gooey, rich, melted cheese, sandwiched between two perfectly-buttered pieces of toast... perfection.
I am officially breaking up with my daily breakfast of avocado toast and embarking on a promising new relationship with savory oatmeal. Yes, you read that right—savory oatmeal.
You might be familiar with the use of zucchini blossoms in cooking and maybe even know how to make herbal simple syrups. But if you really want to show off as someone who knows how to use flowering plants in food, try adding some flower water to your cooking/baking repertoire.
Polenta can cause risotto-like anxiety for the most experienced cook. First of all, making polenta is time-consuming—it can often take upwards of 45 minutes (unless you use this shortcut). And in the midst of this long cooking time, you're constantly stirring to keep the polenta from becoming lumpy. Even after taking the utmost of care, the polenta can still turn out too loose, too firm, or too grainy.
Regardless of your culture or your age, eating with your hands is fun. Flouting social convention and just digging in with your fingers provides a whole other level of epicurean enjoyment. And one of the most entertaining hands-on foods is monkey bread. Food historian Tori Avey provides a comprehensive history of the origins of this pull-apart treat, including the important detail that no actual monkeys are involved in the making of monkey bread. Originally a savory culinary creation from Sou...
One of my favorite things about American Chinese food is how easy it is to eat: the pieces are bite-sized, the flavors are addictive, and the meat is always tender and easy to chew. But if you've ever tried to replicate any of your favorite takeout in the kitchen, you've likely noticed that the high heat required for most recipes thoroughly dries out the meat that you're trying to cook.
One of my favorite things about cocktails is that they're so diverse. They can be sweet or savory, filling or refreshing. And they can take advantage of nearly any ingredient imaginable, including egg whites, smoked ice, flavor cubes, and even beer.
One of my favorite things to do when I visit my parents is cook. Aside from the fact that I adore cooking with my mom, there's something comforting about returning to the kitchen that I first started playing in 20 years ago. Nearly all of the tools and appliances are the same ones that I used as a kid, and the familiarity is palpable.
A friend of mine is a classically trained chef, and she often invites me over to her house to eat whatever goodies she has concocted. A few years ago I asked her the cliché question that every chef is sick of answering: "What's your favorite food?"
Whether you call them chickpeas, garbanzo beans, or Egyptian peas, these little morsels are one of my favorite snacks—when properly seasoned, that is. Being mild in flavor on their own, they're incredibly versatile and fun to experiment with. (They're also incredibly healthy.)
When you look at an Italian flag, what do you see? Green, white, and red? Well, I see a Caprese salad. And no, I do not need to have my vision checked. It simply means that I have the eyes of a chef.
Your grater and microplane may look like single-purpose tools, but they're actually one of the most diverse appliances in your kitchen. Sure, everyone knows to use a grater on cheese and a microplane on citrus zest, but why stop there? Here are 10 things you may not have thought to grate:
No offense to water, but if I could survive on coffee alone, I would. I swear I'm not addicted... I just really, really, really love the taste of a cuppa joe, whether it's hot, cold, frothed, milked, flavored, plain, whatever! And while my favorite thing to do with coffee will always be to drink it, recently I've become crazy about using coffee in cooking.
When I was younger, my best friend's dad would always give us a lollipop on long car rides. I remember three things about those lollipops: they were bright green, tasted delicious, and had a cricket in the center. You know, like a Tootsie Roll Pop... only instead of a Tootsie Roll, a cricket.
The fridge is the heart of the kitchen; take it away, and the whole operation falls apart. Yet, despite this, the fridge is also one of the most overlooked appliances in any kitchen. Most people organize their drawers and shelves for maximum efficiency, while many others buy islands simply to make their culinary playground more space efficient. Heck, I know some people who have passed up on otherwise great apartments because the counter space simply wasn't large enough.
