Today’s leading AI models can already write and refine their own software. The question is whether that self-improvement can ever snowball into true superintelligence
Researchers have discovered that cooling starchy foods—from pizza to rice—creates “resistant starch,” a carb that behaves like fiber and alters your blood sugar response
Researchers have discovered that cooling starchy foods—from pizza to rice—creates “resistant starch,” a carb that behaves like fiber and alters your blood sugar response
Scientific American sits down with nature writer Robert Macfarlane to discuss his latest book—one of our top picks of 2025—and whether a river has rights
A scientist has identified a possible astronomical explanation for the Star of Bethlehem, as described in the Bible
An estimated 280 million metric tons of plastic waste will enter the air, water, soil, and human bodies every year by 2040, data shows
Scientific American talks to the author of When the Moon Hits Your Eye, one of our best fiction picks for 2025
New guidance from the CDC’s vaccine advisory panel would do away with a decades-old universal birth dose recommendation for hepatitis B that helped cut infections by 99 percent in the U.S.
Hole in the Sky, by Daniel H. Wilson, is one of Scientific American’s best fiction picks of 2025. In the novel, aliens talk through an AI headset and land in the Cherokee Nation, while the military scrambles to contain and control the unknown
It was thought that complex cells couldn’t survive above a certain temperature, but a tiny amoeba has proven that assumption wrong