On sweltering summer days, chef Park Jeong-eun would cook makguksu, an earthy Korean dish made with buckwheat noodles steeped in a tangy, ice-cold broth, topped with spicy gochujang paste. Truck ...

New research shows that restaurants using humanoid robots are judged more harshly than those using non-humanoid robots because diners infer that human-like machines are intentionally designed to ...

Companies across sectors are increasingly embracing robotics for efficiency gains, labor optimization and cost savings. But introducing robots into human-centered environments isn’t just a technical ...

Teddy Warner, 19, has always been interested in robotics. His family was in the industry, and he says he “grew up” working in a machinist shop while in high school. Now Warner is building a robotics ...