In a remarkable blend of science and tradition, researchers have revived an old Balkan and Turkish yogurt-making technique that uses ants as natural fermenters. The ants’ bacteria, acids, and enzymes ...

It’s the dead of night. You are so very thirsty. You peel yourself out from under your warm covers and tiptoe into the cold, dark hallway. Squinting down the stairs, you find yourself drawn to the ...