Chemistry31 Dec 2025The dos and don'ts of drinking champagneFrom the best way to hold your glass while pouring, to choosing the right glass shape and when to drink it – this is how science says you can get the most from your sparkling wine.31 Dec 202517 Dec 2025Brussels sprouts no longer taste like you thinkSome people loathed the bitter taste of Brussels sprouts as children. But the humble vegetable has been the subject of a decades-long breeding programme to banish the bitterness.17 Dec 20252 Nov 2025The foods that make you smell more attractiveGarlic, alcohol, meat and even fasting can affect our body odour – and alter how appealing our scent is to others.2 Nov 202514 Aug 2025Nail polish base coat v top coat - what's the difference?Dr Michelle Wong explains the different properties to Greg Foot on Sliced Bread.14 Aug 20254 Aug 2025The quest to make an ice cream that doesn't meltIce cream is a staple of summer – but melts quickly when the mercury rises. Can scientists help it keep its cool?4 Aug 202521 Jul 2025Mineral v chemical sunscreen: Which is best?Some people are trading chemical sunscreens in favour of mineral versions because of fears over toxicity, pollution and effectiveness. Is there actually any difference?21 Jul 20257 Jul 2025A quick guide to eating the healthiest breadWhen it comes to bread, supermarkets have a dizzying array of choice. Yet the bread we eat can have a surprising impact on our health.7 Jul 20252 Jul 2025Why honey outlasts other foodsHoney is a natural sweetener, and bacteria loves to feast on sugar. But honey is remarkably resistant to spoilage. What's behind its ability to beat the bugs?2 Jul 202523 Jun 2025Why an apple a day is really good for youWe're told an apple a day keeps the doctor away, but does this humble fruit really have an outsized positive effect on our health?23 Jun 2025...
