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Researchers are identifying these bacteria and realizing their potential in transforming harmful emissions like CO2 and methane into chemicals that can be used to make a whole host of objects.

Mirna Elisabeth Marroquin is the chef behind Mirna’s Pupuseria in Brooklyn, NY. After becoming lost in the city subway, she met Lorenzo Garcia by chance and the two fell madly in love. Together, they run their pupuseria as a family.

In Iceland, at the edge of the Arctic Circle, scientists are creating the one of the first carbon negative power stations, using geothermal technology and a revolutionary carbon capture process.

In this episode of ‘High Octane’, we’ll embed with an underground crew of ATV riders who set up illegal races on the highways that run near the Florida Everglades.

Hippos rescued from Pablo Escobar’s estate won’t stop having sex and pooping and someone actually paid a million dollars to buy a parking spot.There’s still enough weird news in the world to keep you distracted from the perils of the pandemic.

Local Legends meets a one of a kind jogger in Kansas City named the Kansas City Superman.

The MUNCHIES team travels to Buffalo to explore the untold history of this city’s most popular dish: Buffalo wings.

As cocaine flooded into America in the 1980s, this is how one reporter exposed CIA collaboration with cartels. Did the US government actually cause the crack epidemic?

Lucas Sin, chef of Nice Day Chinese and Junzi Kitchen, breaks down the history and evolution of a classic Chinese-American dish: Chow Mein.

The Mogilles family, the family behind McHardy’s Chicken and Fixin’, has been frying chicken in New Orleans’ Seventh Ward since 2000.

A white hat hacker reveals how vulnerable our systems are globally, the impact of major hacks and how it affects all of us.

Lucas Sin demonstrates how to make and unpacks the history behind congee, a Chinese rice porridge that has been eaten for centuries.