Sam Wong

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

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

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

Duelling prairie chickens, a snake-mimicking moth and a once-a-year sunrise at the South Pole feature in the best images from the Royal Society Publishing Photography Competition 2025

We are constantly told to watch out for the health risks of eating ultra-processed food, but should you be worried every time you sit down for a meal? Sam Wong takes a look at the evidence

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