Manipulating the microbial communities involved in cocoa bean fermentation could make chocolate even more delicious.

Stefan Guldin is a materials scientist who used to work on biosensors. Now, he’s developing meat alternatives.

The discovery of coins with identical designs at archaeological sites across southeast Asia indicates that there were ancient ...

The trial was for people with clinical depression who, like Moseson, had not found success with existing medication. It ...

Welcome to the Nature Communications Editors’ Highlights page. Our editors select a small number of articles recently published in Nature Communications that they believe are particularly ...