Akin to another Internet-spread rumor regarding the treatment of burns (which involved placing the injured extremity into a bag of flour), this seemingly helpful heads up also began making the online ...

I've always been a firm believer in knowing what is in the things I eat. I check food labels, watch out for the salt content and avoid saturated fats. But I realized recently that I don't know much ...

As part of his series “Origins & Displacements,” photographer William Camargo collaborated with printmaker and publisher Barret Oliver and Linde Lehtinen, senior curator of photography at the ...

These "Specimens of Fancy Turning" from a 1869 book of albumen silver prints look like antique, mystical spirograph toy drawings. These geometric designs were created on the hand or foot lathe". The ...

This media is in the public domain (free of copyright restrictions). You can copy, modify, and distribute this work without contacting the Smithsonian. For more information, visit the Smithsonian's ...

Alphonse Louis Poitevin (1819-1882), [Luxembourg Palace and grounds], ca. 1850; plate 42 verso in Richard Willats’s photography album, no date. Graphic Arts collection GA 2005.00262. In the personal ...

Hard-boiling, soft-boiling or a trendy sous vide—no matter the approach, cooking a whole egg attains ideal texture for either the yolk or the white but rarely both. Now, however, scientists think they ...

Their new method takes 32 minutes. By Alexander Nazaryan A colleague approached Ernesto Di Maio, a materials scientist in Naples, Italy, and an expert in plastic foams, with a blunt suggestion: “You ...

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