Pixie Dust was magic for a team of University of Wisconsin-Madison food science graduate students in New Orleans last weekend. That’s the name of the […]

What do Americans love more than French fries and potato chips? Not much-but perhaps we love them more than we ought to. Fat and calories […]

Children are packing on pounds during a season once associated with outdoor activity and exercise. Addressing that problem means confronting a number of factors that are contributing to poor health in our children.

New ‘corn atlas’ shows which genes are active during each stage of plant development.

Wisconsin’s artisan cheese renaissance may be a miracle, but it’s no accident. Government, academia and nonprofits all have had a hand in the market’s delectable bloom.

A new course in bioenergy gets freshmen involved in real-life research challenges

With a few quick, deft movements of mouse and keyboard, Jim Beaudoin reorganized voting in Columbia County. He collapsed 31 supervisory districts into two big […]

The melting of Arctic permafrost has vast implications for our global climate. CALS professor James Bockheim is studying cores of the frozen soil to gain a glimpse into the future.

Climate change is fueling the biggest outbreak ever of tree-killing bark beetles. The insects are decimating conifer forests from Alaska to Arizona—and raising concerns that they could reach the Upper Midwest.

The dairy industry has spent a century searching for the perfect traits in a milk cow. Advances in genetics are getting us closer than ever – and changing our idea of perfect in the process.