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Tom Gauld on how to remember which fridge you shouldn't eat from

Tom Gauld on how to remember which fridge you shouldn't eat from

12 January 2020

Tom Gauld's weekly cartoon


Twisteddoodles on when a butterfly gets a new look

Twisteddoodles on when a butterfly gets a new look

4 January 2020

This week's cartoon from Twisteddoodles


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Quick crossword #48: Inability to feel pleasure (9)

2 January 2020

Challenge your brain by solving New Scientist's weekly crosswords on your mobile, tablet or desktop


Jill Tarter

Jill Tarter: The hunt for alien life is only just beginning

1 January 2020

We may not have found alien life yet, but new methods and the discovery of exoplanets and extreme life on Earth is revolutionising the hunt, says the doyenne of SETI research


This week’s new questions

This week’s new questions

1 January 2020

Is the second wind experienced by runners a real thing, and why is it hard to put on socks when your feet are damp? If you know, tell us!


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Dead before his time: a question about time travel

1 January 2020

How would you know a fossil human had not time travelled to the past? Readers respond


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Burning hot: Are all flames the same temperature?

1 January 2020

Readers explain what factors affect the heat and colour of a flame and the chemical processes involved


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Banana split: Artwork provokes fresh conflict between art and science

1 January 2020

The world goes bananas over a fruit-themed installation, plus lottery luck from Taylor Swift and cowboy pigeons in Feedback’s weekly roundup of weird news and nonsense


New Scientist puzzle #40: Light bulb moment

New Scientist puzzle #40: Light bulb moment

1 January 2020

Four electrical wires have become tangled in a pipe. Can you work out which is which? Plus, the quick quiz


The scientific shortcuts to cooking delicious caramelised onions

The scientific shortcuts to cooking delicious caramelised onions

1 January 2020

Browning onions takes way longer than recipes say. Here are two tricks to cut down the time, says Sam Wong in the first of a new series on the science of cooking


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