science
Swirly lasers can control an ungovernable cousin of magnetism
Short pulses of light that impart rotation on a material’s atoms can be used to switch a property called ferroaxiality, which could let us build very stable and efficient memory devices Source link
Why not all ultra-processed foods are bad for you
Just because a food is ultra-processed doesn’t mean it is unhealthy. Regulation and eating advice must reflect this, say Julia Belluz and Kevin Hall, co-authors of Food Intelligence: The science of how food both nourishes and harms us Source link
Nobel prize in chemistry awarded for work on molecular architecture
Susumu Kitagawa, Richard Robson and Omar Yaghi have been honoured for the development of metal-organic frameworks, porous materials that can capture water or pollutants Source link
Shackleton knew his doomed ship wasn’t the strongest before sailing
Endurance, the wooden ship that Ernest Shackleton took to Antarctica in 1915, wasn’t built to withstand frozen seas – and the famous explorer knew it Source link
Why Our Brains, Our Selves won the Royal Society science book prize
Sandra Knapp, chair of the judging panel for the 2025 Royal Society Trivedi Science Book Prize, explains why neurologist Masud Husain’s collection of case studies is such an enlightening, compassionate book Source link
The exceptionally tasty new fermented foods being cooked up in the lab
Fermented foods make up a third of what we eat and were mostly discovered by accident centuries ago. Now a fermentation revolution is promising extraordinary new flavours and novel ways to boost gut health Source link