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Sam Wong

Assistant news editor

London

Bio

Sam Wong is an assistant news editor who has worked at New Scientist since 2015. He also writes a monthly science of cooking column, presents the Science with Sam video series and sets cryptic crosswords for the magazine. 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.

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Explore the latest news, articles and features

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What is really going on when we microwave our food?

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Why preserving your lemons in salt will make them even tastier

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How to use the science of fat to make delicious, confit food

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How to make honeycomb at home

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How to hack your macaroni cheese

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How to make a sweet potato even sweeter: freeze it before baking

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How to cook the perfect corn on the cob

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How miracle berries turn sour foods sweet

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How to make a delicious chilli hot sauce by harnessing fermentation

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How to make the best cup of cold-brew coffee

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A Moderna covid-19 vaccine is prepared

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Covid-19 news: Moderna’s omicron booster has promising immune response

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

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