These Strawberry Scones Don’t Need Jam to Shine, but It Doesn’t Hurt
The New York Times
Dotted with dried berries and baked into a round, these crisp-outside, tender-inside treats emerge from the oven full of jammy bites.
New findings suggest that an extraordinarily powerful and dangerous burst of radiation might flare from our sun in the future.
Anchored by juicy braised duck and finished with an unforgettable family-size crème brûlée, this menu from Clare de Boer will have everyone talking.
The shower forms from the debris of an asteroid and peaks this weekend. But a nearly full moon could interfere with viewing.
The opposing paths taken by two powerful firms — Benchmark and Andreessen Horowitz — embody a profound debate about the future of an industry that funds and fosters American innovation.
Aaron Siri, who specializes in vaccine lawsuits, has been at Robert F. Kennedy Jr.’s side reviewing candidates for top jobs at the Department of Health and Human Services.
Scientists are concerned that the H5N1 virus could set off another human pandemic. But it is already putting species under pressure in the wild.
The scarcity and fragility of rare old bottles makes them naturally memorable, but these 12 younger wines had their own unforgettable charms.
DNA from European fossils dating back 45,000 years offers new clues to how our species spread across the world.
An intense struggle has unfolded in Washington between companies and officials over where to draw the line on selling technology to China.
There’s a universal — and easy — answer to a common kitchen predicament.
More adolescents than ever are watching it. What’s needed, researchers say, are frank conversations and “porn literacy.”