ARS scientists are looking to turn the tables on mosquitoes and other insect pests like house flies by making them into lunch for other animals.

The Chesapeake Bay is the largest and most productive estuary in the United States and third largest in the world.

Women are leading cutting-edge scientific research at ARS.

ARS scientists use genetics to keep the Louisiana sugar industry vital.

Scientists are turning that waste into products that can refresh the soil. Two examples involve mill mud and bagasse.

Rice, already the primary staple for half the world's population, is getting a makeover from a research team in New Orleans, LA.

Researchers may boost the cotton nonwoven industry and clean the environment.

We are cracking the mysteries about egg safety, handling and consumption!

Learn about ARS developed peppers, watch a cooking video and get recipes.

Vertical farming, the practice of growing crops in vertically stacked layers, allows farmers to grow fresh produce indoors year-round.

Want to raise backyard chickens? It requires planning, attention to detail, and fastidiousness when it comes to completing chores.

Graveyards are a pretty cool place, if you’re a scientist. A Mississippi graveyard is the perfect place for a globe-trotting plant.

Researchers discovered a fuzzy gray bee that carves its nest into chunks of sandstone!

Takoda, the bald eagle at the U.S. National Arboretum, becomes a teenager.

ARS researchers undertook a five-year study to improve control of the ticks that spread Lyme disease.

Scientists at the ARS Fruit and Tree Nut Research Station have developed a new way to protect pecans from diseases.

Pollinators are also essential to healthy, biodiverse ecosystems across public and private lands.

Are you eating ARS-developed French fries? The answer may surprise you.

Composting is an excellent way to reduce waste sent to landfills while providing soil in gardens or fields with precious nutrients.

Learn how ARS scientists are working hard to fight this pest and protect our beloved ash trees.

This facility is equipped with state-of-the-art microscopes capable of producing high-resolution, digital images of many pests and pathogens.

Should you store eggs in the refrigerator or let them sit out in the kitchen at room temperature?

Did you know that ARS scientists developed a tasty, nutrient-rich peanut butter alternative made from sunflower seeds?

ARS scientists are close to landing answers and potential remedies to the elusive disease, Aeromonas hydrophila.

ARS scientists are working with NASA to develop technologies to allow astronauts to grow fresh produce while in space.

Microscopic algae could provide a strong, sustainably produced artificial diet for honeybees.

What you eat at certain stages of life may determine your future health.

Learn about insects and what we can do to keep them out of our homes.

ARS researchers are evaluating ways to use gluten-free alternatives, like amaranth, in popular products like cookies.

Great pizza needs great ingredients! Did you know that two of those were developed by ARS?

Learn about photosynthesis and how plants use it to feed the planet.

ARS maintains an experimental orchard in Geneva, NY, devoted to bringing you even better apples for the future.

ARS has bred "seedless" grape varieties with seeds so tiny that you can't even detect them.

A team of ARS researchers is developing a web-based tool that will help cattle producers select the best bull for their herds.

Controlling one of the most aggressive invasive weeds in the southeastern United States.

ARS researchers helped formulate a tasty fruit-based bar with health-promoting ingredients.

Scientists are turning potentially wasted fruits and veggies into tasty, healthful products for you to enjoy.

A thermo-catalytic system may help farmers and ranchers convert farm and ranch leftovers and waste to sources of bioenergy.

ARS scientists have come up with a very promising for peanut allergy treatment.

Scientists is working on a double-cropping system that may improve a farmer’s profit margin.

ARS scientists found a way to make a valuable compound from left over bread.