This is simple to make but worthy of a dinner party with the roast pheasant, whisky sauce and vegetable rostï. To make the pheasant, preheat the oven to 180C/160C Fan/Gas 4. Wrap each pheasant breast ...

Scientists found the 500-million-year-old fossil of a "penis worm" in the Grand Canyon—and reconstructed how the creature would have used its strange mouth to feed. The newly discovered species of ...

Peel the celeriac and dice into pieces roughly the size of your thumbnail. Place a medium saucepan on the heat and add the onion and butter. Cook for two minutes until softening, then add the spices ...

EAST LANSING, MI – Dozens of reports of invasive jumping worms across Michigan’s Lower Peninsula – and a few in the Upper – are raising concerns about damages to the state’s natural ecosystems.

It’s hot now, but following the weeks of heavy rain in North Texas, an invasive species has been on the rise in the D-FW Metroplex. It is important that both humans and animals don’t come in contact ...

After weeks of heavy rain across North Texas, sightings of a toxic invasive worm are on the rise. The hammerhead worm is popping up in counties throughout the Metroplex and experts say it’s a real ...

The velvet worm, a squishy little predator that looks like the stretch-limo version of a caterpillar, has a whimsical MO: it administers death by Silly String. In the leaf litter of tropical and ...

Celeriac is a very underrated vegetable. Try it like this first, combined with parsnip. Or, if you find that idea too much, replace the parsnip with a carrot. Place the celeriac and parsnip in a ...

Heat a 12” sauté pan over high heat. Make sure stove vent is on. When pan is hot, add honey. Carefully swirl pan till honey caramelizes. Add celery root slices, making sure not to splash hot honey.

The Santa Ana winds were already blowing hard when I ran the first worm simulation. I’m no hacker, but it was easy enough: Open a Terminal shell, paste some commands from GitHub, watch characters ...

Preheat your oven to 180˚C fan/200˚C/400˚F/gas mark 6. Either in a pestle and mortar or a processor, combine the red peppers, almonds, garlic, smoked paprika, red wine vinegar, olive oil and lemon ...