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Japanesa milk bread

Humans

How science can help you bake a loaf of bread that stays softer longer

The reasons bread goes stale are more complex than we thought. But we do know enough to make a loaf that really keeps, finds Sam Wong

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Concept drawing may not reflect final content. Image by Sarner International courtesy of National Museums Liverpool

Humans

Doctor Who: Worlds of Wonder review: The science behind the show

Culture

Do your own experiment to see if your teabags really are compostable

Humans

Do your own experiment to see if your teabags really are compostable

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Doctor Who Worlds of Wonder Clare

Video

Doctor Who Worlds of Wonder: The science behind the sci-fi

Video

CNW7E8 ph value of a sample of the soil ist tested with litmus paper, Germany

Humans

How to analyse your garden soil and choose the plants to suit it

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Scientists

Society

UK visa for top talent excludes graduates of African universities

News

Wood for recycling

Technology

Waste wood chemically recycled to produce material stronger than steel

News

Claims that girls have a 'natural' aversion to physics are harmful

Humans

Claims that girls have a 'natural' aversion to physics are harmful

Comment

The Department of Business, Energy & Industrial Strategy (BEIS)

Technology

Launch of UK 'moonshot' ARIA research agency delayed until end of year

News

Hands of senior woman who is making homemade yoghurt ( yogurt ) with selective focus. Fermentation of yoghurt with blurred background. ; Shutterstock ID 1444914857; purchase_order: -; job: -; client: -; other: -

Humans

How to make your own yogurt

The benefits of yogurt are manifold, and the best part is you can grow as much of it as you want, says Sam Wong

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Environment

Flying insects splatting on cars have dropped by 60 per cent in UK

News

Space

Ancient computer may have had its clock set to 23 December 178 BC

News

Comment

We must recognise science’s unsung global pioneers to alter its future

Comment

Humans

How to perform the culinary technique of spherification at home

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