Humans
How science can help you bake a loaf of bread that stays softer longer
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Bio
Sam Wong is an assistant news editor responsible for commissioning environment, biology and archaeology stories. Since joining New Scientist in 2015, his contributions have included a regular science of cooking column, the Science with Sam video series and setting cryptic crosswords. He has a degree in natural sciences from the University of Cambridge and a MSc in science communication from Imperial College London. He has also written science stories for The Guardian, Nature and Mosaic. His favourite subjects include food, drugs and animals.
More from Sam Wong
Explore the latest news, articles and features
Humans
How to make your own yogurt
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Life
Try cooking with ginger – a complex and versatile ingredient
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Humans
How to perform the culinary technique of spherification at home
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Humans
How to create a delicious deep-fried ice cream dessert
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Humans
How to perfectly pickle your cucumbers
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Mind
Meet the scientists who perform magic tricks on birds
News
Mind
What doing magic tricks for birds is revealing about animal minds
Features
An inside look at oysters – and how to enjoy them safely
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Health
Psilocybin therapy steps closer to credibility with largest trial yet
News
How to bake a soufflé according to science
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Humans
How to sous vide steak using a beer cooler box
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