The cobra lily (Darlingtonia californica) uses deception and patience to trick unsuspecting insect prey into its highly specialized pitcher traps.

Whether it’s a lager or ale, sour or bitter, dark or light, most beer has one thing in common: yeast. KQED Science visits a commercial yeast laboratory and a local brewery to reveal how this key ingredient is a major player in both science history and beer production.

A diverse group of "hackers" -- from developers and designers to scientists and students -- works side-by-side to see what they can quickly create within 24 consecutive hours.

Forty percent of the food produced in the U.S. goes uneaten. This massive waste occurs as one in six Americans struggles with hunger every day, even in affluent regions such as Silicon Valley.

Stanford University students set out to revolutionize home design by entering a solar powered prefab house into the Department of Energy's biennial Solar Decathlon competition.

Join a research team from University of California, Santa Cruz as they track, tranquilize and collar a wild puma. The special GPS collars collect data on the puma’s location and behavior, and they reveal how the big cats survive in their shrinking habitat in the Bay Area.

More than a million visitors visit Alcatraz every year, but a recent discovery has revealed another attraction that lives within the shadows of this historic prison.

More than a million visitors visit Alcatraz every year, but a recent discovery has revealed another attraction that lives within the shadows of this historic prison.

The University Herbarium at the University of California - Berkeley boasts one of the largest and oldest collections of seaweed in the United States, dating back to the time of the U.S. Civil War. Kathy Ann Miller, a curator at the herbarium, is leading a massive project to digitize nearly 80,000 specimens of seaweed collected from the west coast of North America.