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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.

More from Sam Wong

Explore the latest news, articles and features

GDX76B Allium ursinum. Foraging wild garlic in an English woodland - spring, UK

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Foraging for wild garlic: how, when and what to watch out for

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What is really going on when we microwave our food?

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W6PMTY Preserved Lemons

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Why preserving your lemons in salt will make them even tastier

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Confit pork with thyme

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

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Cinder Toffee (sometimes called Honeycomb)Other Similar Images

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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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2CAED7C Closeup shot of red Miracle fruit on a branch in a garden on a sunny afternoon

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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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2GE29AM Young man pouring coffee from french press working indoors, home office concept.

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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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