Our understanding of how microscopic structure and changes in the shape of food affect food texture remains underdeveloped, so researchers from Denmark and Germany conducted a series of experiments ...

If you’ve ever whacked the bottom of a ketchup bottle to get that tasty tomato goop flowing, you’ve put some serious physics to work. Ketchup is a non-Newtonian fluid. So are toothpaste, yogurt, ...

Discover the fascinating world of physics with our "Free Energy Science Experiment: Self Running Motor" video. Dive deep into ...

The 2025 Ig Nobel Prizes, presented at Boston University, have honoured ten delightfully odd studies – from pizza-loving ...