Sam Wong

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

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

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

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

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

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

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

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

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