Innovation

Crayola crayons have nurtured childhood creativity and remained safely edible for over 100 years. Now learn their story- how they originated in the 19th century, how they've changed, and we'll even tell you how old that familiar label is.

There was once no cure for blindness, but artificial vision systems implanted directly on the retina may restore sight. Is a silicon microchip the answer to combating retinal disease?

By Kevin Bonsor

You can find glow-in-the-dark item everywhere these days. Have you ever wondered how these items produce their light? Find out the answer to that question in this article.

Eyeglasses are one of the most common sights in the world. Learn what goes into creating the lenses and how to read an eyeglass prescription.

By Bob Broten

The lead in a pencil is not actually lead. It is a mixture of graphite and clay, but have you ever wondered how they get the lead inside a wooden pencil. Find out how pencils are constructed in this article from HowStuffWorks.

From Beaujolais to Bordeaux, Madeira to Merlot and Sancerre to Shiraz, wine can complement almost any food. And, one glass of red wine daily may be a heart-healthy habit. Learn how wine is made, from grapes to glass!

By Craig Freudenrich, Ph.D.

How does a Dippy Bird work?

Dissolvable stitches are a convenient medical marvel. How long does it take for stitches to dissolve?

My glasses have an anti-reflective coating. How does that work?

Pet microchips are supposed to ensure recovery of your lost animal. But these chips have received as much opposition as they have praise. Find out when the devices work and when they fail.

By Jane McGrath

As you surf the Web, your mind is distracted by the thought of warm cookies floating in cold milk. Will this craving ever subside, or do you need chocolaty satisfaction ASAP?

By Cristen Conger

As you sink your teeth into a juicy hamburger, could you be consuming meat that came from cloned livestock? Will those condiments taste just as good on your genetically duplicated dinner?

By Julia Layton & Cristen Conger

When absinthe was banned in many countries in the early 1900s, it had really fallen out of favor. How does absinthe affect those who drink it?

By Julia Layton

Unless you're in a particularly remote area, you can't go far in most developed countries without finding a fast-food restaurant. Learn how fast-food restaurants came to be and why they're so popular.

By Tracy V. Wilson

What if we could enjoy all of the pleasurable effects of alcohol, without having to worry about the harmful side effects? Learn about synthehol and other alternatives to alcohol.

By Stephanie Watson

The ancient Chinese brought us many great innovations, including some that we take for granted in the modern world. Let's examine 10 of ancient China's greatest inventions.

By Josh Clark & Sascha Bos

Whether it's providing us with a quick dose of energy or satisfying a sweet tooth, we love sugar. But is sugar a good fuel for us and our cars?

By Jacob Silverman

For the backyard chef and the experienced foodie alike, nothing means luxury like a fine steak, with melt-in-your-mouth tenderness and rich flavor.

By Eleanor Duse

Touch-sensitive lamps is explored in this article from HowStuffWorks. Learn about touch-sensitive lamps.

Will slipping some java into a child's sippy cup result in an undersized tyke? An old wives' tale would have you believe so. Does coffee affect your measurements -- or does it just help you stay awake?

By Michael Franco

For such a pedestrian item, mirrors resonate deeply in the human psyche. They represent truth and illusion at the same time, and this dichotomy has shown up in literature time and again.

By Gallagher Flinn

A burn injury is one of the most devastating things a body can endure, and until recently, a serious third-degree burn meant certain death. Skin grown in a lab (yes, you read that right) improves the odds.

By Molly Edmonds

If you had the perfect cure for world hunger, wouldn't you want to share it? A group called the Breatharians claims to have the answer: Stop eating.

By Katie Lambert

Are you hungry for some nitro-scrambled egg-and-bacon ice cream? Did you want a little fried mayo on that sandwich? Molecular gastronomy has cast cooking in a new light and created some seemingly bizarre, but shockingly delicious dishes.

By William Harris

Like any quality-control system, peer review was designed to scrutinize all new scientific discoveries, ideas and implications. So how does flawed research still slip through the system of checks and balances?

By William Harris