Many substances display crystallization, allowing them to keep adding to a basic shape to reach pretty humongous proportions. Although we usually tend to think of pretty stones that get fashioned ...

If you enjoyed this article, I’d like to ask for your support. Scientific American has served as an advocate for science and industry for 180 years, and right now may be the most critical moment in ...

Maple syrup is our national sugar. We use it in desserts just as much as in main courses for that delicious sweet-salty combination. Sometimes, when sitting in the fridge, syrup will crystallize. Here ...