They use Earth's magnetic field to orient themselves. To better understand this mechanism, the team led by Argovia-Professor Martino Poggio from the Swiss Nanoscience Institute and the Department of ...

I was 16 years old when I got my first “real” job at a local Jack-in-the-Box. It was not a great gig, for sure, working over a hot grill and dealing with rude, demanding customers. But I was saved ...

The 2025 regular season saw plenty of beautiful chaos from Week 1 all the way to Week 18. Patrick Mahomes will be missing the postseason for the first time in his career, second-year quarterback Drake ...

Two kings of the swamp battling for supremacy. A wildlife photographer captured the incredible moment an alligator took down a massive burmese python in the Florida Everglades. Alligators have long ...

Stephen has degrees in science (Physics major) and arts (English Literature and the History and Philosophy of Science), as well as a Graduate Diploma in Science Communication. Stephen has degrees in ...

Louise J. Slater is professor of hydroclimatology in the School of Geography and the Environment, University of Oxford, Oxford, UK. By contrast, academic consulting work, one of the most direct and ...

Early on in my career, long before joining my current company, I was part of a project team under enormous pressure to launch a new payroll system on a tight deadline. I wasn’t the leader—I was one of ...

Good manners never go out of style, but they do occasionally need to be refreshed. In workplaces everywhere, that refresher couldn’t come sooner. In the decade since the previous edition of “Emily ...

Trials are another form of player progression in ARC Raiders. There’s already so much for players to do, so why not add one more thing to your to-do list while Topside? There are a lot of great ...

A New York Times health reporter explains what clinical trials are, why they are important and how they can help inform us. Credit...Ricardo Tomás Supported by By Nina Agrawal Nina Agrawal is a health ...

Snack bars, yogurts, ice cream, even bottled water: it seems like food makers have worked out ways to slip extra protein into just about anything as they seek to capitalize on a growing consumer trend ...