Sam Wong

A new understanding of why some animals evolved to be loners, and the benefits that brings, shows that a social lifestyle isn’t necessarily superior

Fancy developing sommelier skills? Or making some coffee-infused rum? Try Arielle Johnson’s delicious new book Flavorama

The books, TV, games and more that New Scientist staff have enjoyed this week

A glacier under covers, a fish in danger of losing its home and threatened African penguins feature in the best entries to the Royal Society of Biology Photography Competition

Orcas hunting a seal, duelling Nubian ibexes and a stunning horseshoe crab appear in winning images from this year’s Wildlife Photographer of the Year competition

Chicken changes colour when it is safely cooked, right? Not always – and clear juices can’t be relied on either, says Sam Wong

We are finally figuring out the subtle ways that farm and zoo animals reveal their emotional states, from anxiety to optimism and even joy. The insights are also revealing some surprising ways we can improve their lives

Fat gets a bad rap, but it is key to making enjoyable foods like confit pork. You can also use the confit method for parsnips, says Sam Wong

Studies show it is always best to bake your sweet potatoes, rather than boil or microwave them, and there is another trick to take the tubers to the next level of deliciousness, says Sam Wong

The fruit of Synsepalum dulcificum, a plant native to West Africa, doesn’t taste sugary on its own, but any sour food you eat afterwards will turn miraculously sweet

It might sound daunting, but fermentation can be used to make hot sauces packed with flavourful compounds, says Sam Wong

The benefits of yogurt are manifold, and the best part is you can grow as much of it as you want, says Sam Wong

The subtle chemical complexity of ginger makes it an astonishingly flexible addition to both sweet and savoury food, finds Sam Wong

Performing magic tricks with Eurasian jays helps scientists to understand the animals’ powers of perception, but also their ability to read minds, remember the past and anticipate the future.

Scientists have teamed up with magicians to perform illusions on Eurasian jays, revealing flaws in their perception – and modes of thinking we didn’t know they had

The humble oyster inspires passion in many, fear in some. Sam Wong explores their biology, weighs up their risks and offers a scientifically sensational combo meal

Promising results from a psilocybin trial suggest that psychedelic therapies for depression could help some – but not all – people who don't respond to conventional antidepressants

Eurasian jays squawk and fly away when shown a cups-and-balls-style magic trick in which their favourite snacks are swapped out for other foods

Fancy making ice cream this summer? The secret to soft, creamy and delicious scoopfuls of the stuff lies in the complex science of freezing, says Sam Wong

FOR many of us, food has been one of the most dependable pleasures in a year when so many normal activities have been put on hold. It seems particularly cruel that a common, lingering symptom of covid-19 is an altered sense of taste and smell, with studies finding that between 40 and 85 per cent …